Potluck Surprise |
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Ingredients 1 1/2 cups Elbow Macaroni -- Uncooked
1 1/2 pounds Lean Ground Beef
1/2 cup Onion; Chopped -- 1 Md
1 1/2 teaspoons Salt
1 teaspoon Italian Seasoning
1/4 teaspoon Pepper
1 each Eggplant; Sm -- *
1 cup Dairy Sour Cream
1/4 cup Pimento; Chopped -- **
2 cups Cheddar Cheese; Shredded -- 8oz
1 1/2 pounds Lean Ground Beef
1/2 cup Onion; Chopped -- 1 Md
1 1/2 teaspoons Salt
1 teaspoon Italian Seasoning
1/4 teaspoon Pepper
1 each Eggplant; Sm -- *
1 cup Dairy Sour Cream
1/4 cup Pimento; Chopped -- **
2 cups Cheddar Cheese; Shredded -- 8oz
Procedures
* Peel and cut the eggplant into 1/2-inch cubes.
There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the Heat the oven to 350 degrees F.
Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole.
Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.
* Peel and cut the eggplant into 1/2-inch cubes.
There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the Heat the oven to 350 degrees F.
Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole.
Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.
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