Italian Beef and Vegetable Casserole
Amount |
Measure |
Ingredient -- Preparation Method |
-------- |
------------ |
-------------------------------- |
4 |
cups |
elbow macaroni -- cooked |
1 |
pound |
ground beef -- extra lean |
2 |
medium |
zucchini -- Italian style -- sliced |
14 1/2 |
ounces |
Italian style stewed tomatoes -- drained/sliced |
1 |
medium |
onion -- chopped |
2 |
cloves |
garlic -- minced |
3 1/2 |
ounces |
black olives -- drained |
8 |
ounces |
no salt added tomato sauce |
1/2 |
cup |
red wine |
1/2 |
teaspoon |
salt |
1/4 |
teaspoon |
pepper |
1 1/2 |
teaspoons |
Italian seasoning |
1 |
cup |
cheddar cheese -- low sodium -- shredded |
1/2 |
cup |
parmesan cheese |
Cook ground beef, onion and garlic until no pink remains and onion in soft. Drain. Add tomato sauce, red wine, salt, pepper and Italian seasonings. |
In a 2-quart casserole combine meat mixture with macaroni, zucchini, tomatoes and olives. Cook in a 350 degree F oven for 30 minutes. |
Combine cheddar and Parmesan cheeses and sprinkle over cooked casserole. Return to oven for 5 minutes or until cheese melts. Makes 8 servings. |
Per Serving: 392 Calories; 18g Fat (41.7% calories from fat); 22g Protein; 34g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 621mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat. |