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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Although I don't know the origin of this recipe, I do know my mother has pleased family and friends with it for many years. It's a great dish to pass. - Terri Linn Griffin, Eugene, Oregon Ingredients:
1/2 pound ground beef |
1/2 pound ground pork |
2 cans (14-1/2 ounces each) diced tomatoes |
2 cups (8 ounces) shredded cheddar cheese |
2 cups uncooked elbow macaroni |
1 medium onion, finely chopped |
1 cup frozen peas, thawed |
2 cans (2-1/2 ounces each) sliced ripe olives, drained |
1 jar (2 ounces) diced pimientos, drained |
1 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon celery salt |
Directions:
1. In a large skillet, cook beef and pork over medium heat until no longer pink; drain. Add the remaining ingredients.
2. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until the macaroni is tender, stirring every 30 minutes. Yield: 8 servings.
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