Italian Tomato Beef Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
beef ground -- extra lean |
|
7 |
ounces |
macaroni -- uncooked |
|
14 1/2 |
ounces |
low sodium tomatoes -- drained & diced |
|
10 3/4 |
ounces |
low sodium tomato soup -- canned |
|
1 |
small |
onion -- chopped |
|
1 |
clove |
garlic -- minced |
|
4 1/2 |
ounces |
canned mushrooms -- drained & sliced |
|
1/2 |
teaspoon |
salt |
|
1/2 |
teaspoon |
chili powder |
|
1 |
teaspoon |
Italian seasoning |
|
1/4 |
teaspoon |
pepper |
| Brown beef and drain. |
| Cook macaroni according to directions. |
| Mix beef, macaroni and remaining ingredients in a 2 quart casserole. Cover. Bake in a 350°F oven for 30 minutes. Makes 6 servings. |
| Per Serving: 322 Calories; 11g Fat (30.5% calories from fat); 20g Protein; 36g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 330mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 Fat. |