Skillet Casserole Recipe
Ingredients
| 1/2 8-oz. package elbow macaroni | ||
| Fat | 1 Tablespoon | |
| Ground beef | 1/2 Pound | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Canned tomatoes | 1 3/4 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Green pepper | 1/4 Cup (16 tbs), diced | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Mushrooms | 1 2 Ounce | |
| Cheese slice | 4 | |
Directions
Cook the macaroni according to package directions, then drain.
Heat an electric skillet to 360 degrees and add fat.
Add the beef and onion and cook, stirring frequently, until browned.
Drain off excess fat.
Add the tomatoes, celery, green pepper, seasonings, mushrooms and macaroni and bring to a boil.
Cover and simmer at 220 degrees for 30 minutes.
Top with cheese slices and cover.
Cook for 5 minutes or until cheese is melted.
Garnish with parsley and serve hot.
Heat an electric skillet to 360 degrees and add fat.
Add the beef and onion and cook, stirring frequently, until browned.
Drain off excess fat.
Add the tomatoes, celery, green pepper, seasonings, mushrooms and macaroni and bring to a boil.
Cover and simmer at 220 degrees for 30 minutes.
Top with cheese slices and cover.
Cook for 5 minutes or until cheese is melted.
Garnish with parsley and serve hot.
Chef
