Beans and Mac Casserole Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beans · Casseroles · Meat Dishes

Beans and Mac Casserole

From Dorothy McNett's Recipe Book at

1 tablespoon olive oil
2 medium onions, chopped
1 to 1 1/2 pounds lean ground beef or turkey, or any combination of chopped meat
1-2 chicken apples sausages, if desired
1 tablespoon chili powder
1/2 teaspoon fine sea salt
freshly ground pepper
1 1/2 cups grated sharp cheddar cheese
2 (27 oz. each) canned kidney beans, undrained
1 (28 oz.) can crushed tomatoes
1 cup pitted black olives
3/4 cup uncooked elbow macaroni
1/2 cup grated sharp cheddar cheese

Sauté onion in oil until soft. Add meat and cook until it is no longer pink. Dice sausages and add to mixture. Add the chili powder, salt and pepper, the 1 1/2 cups cheese, beans, tomatoes, olives and macaroni. Spoon mixture into a 9 by 13 or similar dish. It will be very moist; the macaroni will absorb the moisture. Top with the 1/2 cup cheese and bake at 350 degrees for 1 hour.

Recipe created 1994-06-13.

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