Saving for the Average Person(home cooked goodness)

Hello everyone!

  With Fall fastly approaching and kids all over America back in school, I thought a nice homemade, comfort food was in order. Now I know a lot fof you may think making this out of a box is cheaper and/or easier. But rrust me it is NOT healthy in any way. I know because for years I made those pre-boxed dinners. And I have the extra weight to prove it.

You can make a hge bacth of this and have it for dinners with salad and bread or make indivdual portions to freeze for lunches or when kids get home. I guarantee everyone will love this!

• 8 ounces elbow macaroni or small shells, cooked, drained
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 ribs celery, chopped (optional)
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped (optional)
• 3 medium cloves garlic, minced (or from a jar or garlic powder)
• 1 pound extra-lean ground beef
• 2 teaspoons Cajun seasoning (or season salt or what ever you want)
• 2 cans (14.5 ounces each) tomatoes, undrained, diced
• 2 tablespoons tomato paste
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 2 1/2 cups shredded Cheddar cheese, divided

Heat olive oil in a large saucepan or Dutch oven over medium heat; add onion, celery, green and red pepper, and garlic. Continue to sauté the vegetables, stirring frequently, until the chopped onion is tender. Add ground beef and continue cooking, stirring, until beef is browned. Add the Cajun seasoning, tomatoes, and tomato paste. Stir to blend well and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Stir in the cooked and drained macaroni and 2 cups of the shredded cheese, along with salt and pepper, as desired. Transfer to a lightly greased 13x9-inch baking pan. Cover with foil. At this point, the casserole may be refrigerated for a few hours or overnight.

Bake the covered casserole in a 350° oven for 20 to 25 minutes, or until hot and bubbly (if it is cold from the refrigerator, it may take longer). Top with the remaining 1/2 cup of cheese and cook, uncovered, for 5 to 10 minutes longer.
Serves 6 to 8.

Mandi G. Northern IL