Creole Macaroni

Name: Creole Macaroni
Ingredients: 1 pound ground round; 1 cup chopped onion (about 1 medium); 1 cup sliced mushrooms; 1 cup cooked medium elbow macaroni; 1 tablespoon sugar; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon garlic salt; 1/4 teaspoon black pepper; 1 (14.5-ounce) can stewed tomatoes, undrained; 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted; Cooking spray; 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided

12 ingredients

4 steps

Ingredients

1 pound ground round
1 cup chopped onion (about 1 medium)
1 cup sliced mushrooms
1 cup cooked medium elbow macaroni
1 tablespoon sugar
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 (14.5-ounce) can stewed tomatoes, undrained
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided

Directions

1

Preheat oven to 350°.
2

Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Drain.
3

Combine beef mixture, macaroni, and next 6 ingredients (macaroni through soup) in a 2-quart casserole dish coated with cooking spray. Stir in 1/2 cup cheese; sprinkle 1/4 cup cheese over top. Bake at 350° for 30 minutes or until bubbly.
4

Note: This dish reheats well. Store it in the refrigerator for up to 3 days or in the freezer for up to 1 month.