We call this one

HEARTY CASSEROLE

6 ounces elbow macaroni
2 medium onions, quartered
3/4 pound chopped chuck
2 ounces grated Cheddar
1/4 teaspoon salt
pepper to taste
1 cup catsup (don't sneer until you taste this)
1-1/2 teaspoon prepared mustard
1/2 teaspoon dried oregano

Cook macaroni and quartered onions until done; drain. Meanwhile, brown
chuck; drain. Mix all ingredients together in a casserole and bake 30
minutes at 350.

Caveat: All measurements and directions are approximate. I've winged this
for years.

Felice

P.S. to Barb: You can use some other pasta if you like, but don't mess with
the chuck.

Felice provided:

> We call this one
>
> HEARTY CASSEROLE

Tangy? *Here's* a ground-beef-and-elbow-macaroni dish that's TANGY. It's
from a magazine article sometime in the 1970's:

Macaroni with Spicy Lamb Ragout

Serves 6

1 tablespoon butter or vegetable oil
1 cup diced, peeled onion
1/2 teaspoon minced, peeled garlic
1 pound lean ground lamb or beef (I almost always use ground chuck)
1 15-oz can (2 cups) tomato sauce
1 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
1 cup plain low-fat yogurt
1 pound macaroni or ziti
2 tablespoons butter or margarine

1. In a large skillet, melt the 1 tablespoon of butter over moderate
heat. Add the onion and cook 5 minutes, stirring often, until onion is soft
and yellow. Add garlic and meat, increase heat to moderately high and cook 5
minutes, breaking up meat with a spoon, until it loses most of its red
color. Start pasta water.

2. To meat mixture, add tomato sauce, oregano, cinnamon, salt, and
pepper. Bring to a boil. Reduce heat to moderately low and simmer 15
minutes, stirring often to prevent sauce from sticking.

3. While sauce is cooking, boil pasta for required time.

4. Add parsley to sauce and turn heat off, but leave pan on burner for a
moment. After about a minute, remove the pan from the heat. Beat the yogurt
smooth, add to the sauce, and stir to blend.

5. Drain pasta and put into large bowl. Toss with the remaining butter or
margarine.

Divide pasta among heated soup plates or dinner plates. Spoon sauce over
pasta and serve. Good with toasted French bread and a salad of escarole,
cucumbers, beets, and black olives.

Bob

In article <jDo0c.83346$Xp.379538@attbi_s54>, "Felice Friese"
> wrote:

> We call this one
>
> HEARTY CASSEROLE
>
> 6 ounces elbow macaroni
> 2 medium onions, quartered
> 3/4 pound chopped chuck
> 2 ounces grated Cheddar
> 1/4 teaspoon salt
> pepper to taste
> 1 cup catsup (don't sneer until you taste this)

Is gaggin OK, Felice?


> 1-1/2 teaspoon prepared mustard
> 1/2 teaspoon dried oregano
>
> Cook macaroni and quartered onions until done; drain. Meanwhile, brown
> chuck; drain. Mix all ingredients together in a casserole and bake 30
> minutes at 350.
>
> Caveat: All measurements and directions are approximate. I've winged this
> for years.
>
> Felice
>
> P.S. to Barb: You can use some other pasta if you like, but don't
> mess with the chuck.

Sounds like it'd be right up my SIL's alley. He thinks ketchup is a
vegetable. One of the few he'll eat. Do you boil those onion
quarters with the mac?
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

"Melba's Jammin'" > wrote in message
...
> In article <jDo0c.83346$Xp.379538@attbi_s54>, "Felice Friese"
> > wrote:
>
> > We call this one
> >
> > HEARTY CASSEROLE
> >
> > 6 ounces elbow macaroni
> > 2 medium onions, quartered
> > 3/4 pound chopped chuck
> > 2 ounces grated Cheddar
> > 1/4 teaspoon salt
> > pepper to taste
> > 1 cup catsup (don't sneer until you taste this)
>
> Is gaggin OK, Felice?
>
>
> > 1-1/2 teaspoon prepared mustard
> > 1/2 teaspoon dried oregano
> >
> > Cook macaroni and quartered onions until done; drain. Meanwhile, brown
> > chuck; drain. Mix all ingredients together in a casserole and bake 30
> > minutes at 350.
> >
> > Caveat: All measurements and directions are approximate. I've winged
this
> > for years.
> >
> > Felice
> >
> > P.S. to Barb: You can use some other pasta if you like, but don't
> > mess with the chuck.
>
> Sounds like it'd be right up my SIL's alley. He thinks ketchup is a
> vegetable. One of the few he'll eat. Do you boil those onion
> quarters with the mac?
> --
> -Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

Yeah, you can gag, but only because I won't see or hear you from here.

Yeah, you cook the onions with the macaroni, and they both go into the
casserole. Now you can say "yuk"!

Felice

In article <D%u1c.33088$ko6.311192@attbi_s02>, "Felice Friese"
> wrote:

> "Melba's Jammin'" > wrote in message
> > Sounds like it'd be right up my SIL's alley. He thinks ketchup is a
> > vegetable. One of the few he'll eat. Do you boil those onion
> > quarters with the mac?

> Yeah, you can gag, but only because I won't see or hear you from here.
> Yeah, you cook the onions with the macaroni, and they both go into the
> casserole. Now you can say "yuk"!
>
> Felice

Mercy, no!! I'm from Meen-a-soh-tah! We say, "That's different." Same
thing. "-)
--
-Barb, <www.jamlady.eboard.com> updated 3-5-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"Always in a jam, never in a stew; sometimes in a pickle."