1960’s casserole made with ground venison or beef.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 tablespoon canola oil
- 1 pound ground venison
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (6 ounce) can tomato paste
- 1 (16 ounce) can diced tomatoes
- ¾ cup water
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 1 (16 ounce) package shredded Cheddar cheese
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9×13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Step 2
Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce and pour into prepared baking dish.
Step 3
Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 725 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat17g | 84% |
Cholesterol131mg | 44% |
Sodium1226mg | 53% |
Total Carbohydrate68g | 25% |
Dietary Fiber5g | 18% |
Total Sugars9g | |
Protein45g | |
Vitamin C29mg | 146% |
Calcium601mg | 46% |
Iron8mg | 43% |
Potassium847mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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