1 1/2 c Elbow macaroni; uncooked
1/2 c Onion (1 md); chopped
1 ts Italian seasoning
1 sm Eggplant; peel, cube 1/2"
1/4 c Pimento; chopped -OR-
1/2 c Pimento stuffed olives;
- sliced
1 1/2 lb Lean ground beef
1 1/2 ts Salt
1/4 ts Pepper
1 c Sour cream
8 oz Cheddar cheese (2 c); shredded
Heat the oven to 350 F. Cook the macaroni as directed on the
package and drain. While the macaroni is cooking, cook and stir the
meat and onion in a Dutch oven until the meat is brown. Drain off
the excess fat. Stir in the salt, Italian seasoning, pepper,
macaroni, eggplant, sour cream, pimento, and 1 cup of the cheese.
Turn into an ungreased 3 qt casserole. Sprinkle with the remaining
cheese. Bake uncovered until the eggplant is tender, about 45 to
50 minutes. Serve hot.
