Italian Beef and Macaroni Casserole

By á-1839

Ingredients

• 1/4 cup olive or salad oil
• 2 carrots, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 lbs ground beef
• 3-4 oz. cans mushroom pieces and stems
• 1 28 oz can tomatoes
• 1 12 oz can tomato paste
• a tablespoon oregano leaves
• 1/2 teaspoon pepper
• 1 16 oz pkg large shell macaroni
• 2 4 oz pkgs shredded cheddar cheese (or 2 cups)

Details

Servings 16
Preparation time 90mins
Cooking time 135mins

Preparation

Step 1

About 2 Hours Before Serving:

1. In 8-quart Dutch oven over medium
heat, in hot olive oil, cook
carrots, onions and garlic until
tender, about 15 minutes, stirring
frequently. With slotted spoon,
remove vegetables to a small bowl;
set aside.

2. In oil remaining in Dutch oven over
high heat, cook ground beef until
browned, about 15 minutes, stirring
often. Return vegetables to Dutch
oven; add mushrooms, with their
liquid, tomatoes, with their
liquid, tomato paste, salt, oregano
and pepper, stirring to mix well &
break up tomatoes. Over high heat,
heat mixture to boiling. Reduce
heat to low; cover and simmer 30
minutes, stirring occasionally.

3. Cook Macaroni as label directs;
drain. Gently stir macaroni info
beef mixture in Dutch oven. Into
each of the to 2 1/2 quart freezer
to overn casseroles, spoon half of
the beef and macaroni mixture.
Sprinkle each of the casseroles
with half of the shredded cheddar
cheese.

4. Cover one casserole; bake in 350
degree oven at 45 minutes of until
heated through; serve immediately.
Freeze remaining casserole to serve
later.