A quick and easy variation to an American classic recipe. This recipe offers kids the opportunity to treat the family with a one-dish meal they can prepare themselves, as long as they have some help with the sauteing and excercise caution with the stove.
Ingredients
- 1 1/2 cup Elbow Macaroni
- 1 cup chopped Celery
- 1 large chopped Onion
- 1 can Mushrooms
- 2 Tbsp. Cooking Oil
- 1 1/2 pound Groubd Meat
- Salt and freshly ground Black Pepper
- 1 tsp. Worcestershire Sauce (optional)
- 1 large can Tomatoes with Juice
- 1/2 cup grated Cheese
- Cook the macaroni in plenty of boiling salted water. (If you grease the inner edge of the pan top-perhaps with the paper from a stick of butter or margarine-you’ll find the water much more likely to stay where it belongs, instead of boiling over.) Drain the cooked pasta.
- Meanwhile, chop the celery and onions: warm the oil, and add the veggies, including the mushrooms; as all this browns, stir in the seasonings. When brown, remove the veggies from the pan, and add the meat to the same pan to brown. With a slotted spoon, remove it to paper towels to drain.
- Preheat the oven to 350F. In a casserole dish, layer the macaroni, veggies and meat. Pour tomatoes over the top and sprinkle grated cheese over everything. Cover and bake for about an hour, then uncover and continue baking for another half hour or until everything is toasty and fragrant. Serve to happy diners!
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