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Ground Beef Casserole Recipe

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This recipe for Ground Beef Casserole, by , is from Margaret Dorothea Landon Schoenherr, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Margaret (Peggy) Schoenherr


4 cups cooked elbow macaroni (2 to 2/12 cups uncooked)

Add 2 tablespoons oil to large frying pan and saute:
3/4 cup sliced onions
3/4 cup minced green pepper
2 tablespoons minced parsley
1/2 cup or more fresh mushrooms

When onions are golden brown crumble into pan
1 pound or more lean ground beef

1/4 teaspoon allspice
1/2 teaspoon thyme
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder (optional)

Cook until meat is light brown then add:
3/4 cup tomato juice or V-8
1 can No. 2 size cream-style corn

Blend in 3/4 cup strong cheese, grated

Remove from heat and mix with macaroni in a lightly greased casserole. Sprinkle more grated cheese over top and garnish with paprika.

Cover and bake in a 350 oven for 30 minutes. Uncover for last 10 minutes of baking for a crunchy top. (I found that it took longer to get the casserole cooked through).

Personal Notes:
Personal Notes:
No salt in listed in the recipe but is needed of course. I also found that more tomato juice is sometimes needed if it is not to be dry. It is an adaptable recipe. When reheating, moisture has to be added. It an be reheated quickly on top of the stove or in the oven, with additional cheese on top. Margaret Landon

Serve with a tossed salad.




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