Beefaroni* (a lighter version) Serv.4
2 oz. macaroni, measure before cooking
1 lb. Tender-Lite lean ground beef
1/2 c. onion, chopped
2 cloves garlic, minced
1/4 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. pepper
4 oz. can mushrooms w/juice
1/8 tsp. dried oregano
1/2 tsp. dried parsley
1 can Hunt's diced tomatoes w/red pepper
and basil, with juice
2 oz. Sargento Light Cheddar Cheese
Cook macaroni according to package directions, omitting salt. Drain and set aside. While
that is cooking, coat a non-stick skillet with cooking spray. Sauté meat, onions, and garlic
until the beef is no longer pink. Drain well. Combine all ingredients except cheese, and
place in a 1 qt. casserole. Bake covered on 350 for 45 min. Uncover, top with cheese and
bake until melted. (This is a very filling recipe that requires few, if any, side dishes.)
Per Serv.: cal. 285.1; fat 9.4; sat. fat 3.8; chol. 68; carb. 19.3; sod. 775
__________________ Carol
www.thepreismans.com
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Luanne
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