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Add a photoServings: 6
Ingredients
- 1Â 1/2 c. Elbow Macaroni, Uncooked
- 1Â 1/2 lb Lean Grnd Beef
- 1/2 c. Onion, Minced, 1 Md
- 1Â 1/2 tsp Salt
- 1 tsp Italian Seasoning
- 1/4 tsp Pepper
- 1 x Eggplant, Sm, *
- 1 c. Dairy Lowfat sour cream
- 1/4 c. Pimento, Minced, **
- 2 c. Cheddar Cheese, Shredded,8oz
Directions
- * Peel and cut the eggplant into 1/2-inch cubes.
- There should be about** You can use 1/2 c. of sliced pimento stuffed olives in place of the - Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven till the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, lowfat sour cream, pimento and 1 c. of the cheese. Turn into an ungreased 3-qt casserole. Sprinkle with the remaining cheese. Bake uncovered till the eggplant is tender, about 45 to 50 min. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 6 servings | |
| Calories 727 | |
| Calories from Fat 341 | 47% |
| Total Fat 38.43g | 48% |
| Saturated Fat 19.3g | 77% |
| Trans Fat 1.07g | |
| Cholesterol 137mg | 46% |
| Sodium 934mg | 39% |
| Potassium 861mg | 25% |
| Total Carbs 54.03g | 14% |
| Dietary Fiber 6.3g | 21% |
| Sugars 6.6g | 4% |
| Protein 40.51g | 65% |
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