Well this I now consider a make ahead recipe. I had a late lunch at Chili's yesterday so I wasn't feeling like eating at dinner time. So I went ahead and made up the recipe and put the pan in the refrigerator to bake today. I put it in thinking I would make it for lunch for some friends but they could not stay after my hair cut. But it is good and I will have it for dinner and lunch for the next few days. =)
It is pretty good, kind of a tomato-y beefy macaroni dish. Once I put it in the oven it took only 45 minutes to cook and that was straight from the fridge to the oven. I would say this was a definite make again dish!
Casserole Italiano
(Weight Watcher Points per serving 9)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 pounds lea ground sirloin (I used really lean ground beef)
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 Tablespoons Worcestershire sauce
8-ounce package elbow macaroni, cooked according to package directions
1 can (3 oz) button mushrooms, drained
1 can (8.75 oz) tomato soup, undiluted
1 can (14.5 oz) diced tomatoes with italian seasoning, drained
1/2 cup grated fat free parmesan cheese
Preheat ove to 375 F.
In a large skillet sprayed with non-stick cooking spray, saute onion and green pepper over medium heat until tender.
Add ground round, cooking until brown. Add salt, pepper, oregano and Worcestershire sauce.
In a 2 1/2-quart casserole dish, combine cooked macaroni, ground round mixture, mushrooms, tomato soup and diced tomatoes.
Cover and bake for 40 minutes. Remove from oven, sprinkle cheese on top and bake 5 minutes more, or until cheese is melted and brown.
Makes 6 servings.
NOTE: If you are watching your salt intake, instead of the salt and pepper, I used 2 teaspoons of Mrs. Dash, and it tasted great!
Enjoy,
Patti
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