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Photographers Guide to the Great Smoky Mountains

Beefaroni

Ingredients:

  • 1 pound ground beef
  • 2 cups shredded Cheddar cheese
  • 2 (15 ounce) cans tomato sauce
  • 2 tablespoons butter
  • 1 (16 ounce) package uncooked elbow macaroni
  • 1 medium onion diced
  • 1 small red or green pepper diced
  • 1 minced garlic clove
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste

Preparation:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
  3. While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, Cheddar cheese, diced onion, diced red or green pepper, garlic, and Italian seasoning. Sprinkle a little salt and pepper over the top.
  4. Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.
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Beefaroni
Nutrition Facts
Servings: 8
 
Amount per serving:
Calories: 540
Total Fat: 23 g
  Saturated Fat: 10 g
  Monounsaturated Fat: 4 g
  Polyunsaturated Fat: 2 g
  Trans Fat: 0 g
Cholesterol: 76 mg
Sodium: 762 mg
Potassium: 204 mg
Total Carbohydrate: 57 g
  Dietary Fiber: 6 g
  Sugars: 13 g
Protein: 29 g
Vitamin A: 52%
Vitamin C: 50%
Calcium: 26%
Iron: 22%
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