CREOLE MACARONI

CREOLE MACARONI
"This dish reheats well. Store it in the refrigerator for up to 3 days
or in the freezer for up to 1 month"

1 lb. ground beef
1 cup chopped onion
1 cup sliced mushrooms
1 cup cooked medium elbow macaroni
1 tbsp. sugar
½ tsp. dried Italian seasoning
¼ tsp. garlic salt
¼ tsp. black pepper
1 (14-1/2-oz.) can stewed tomatoes, undrained
1 (10-3/4-oz.) can condensed reduced-fat, reduced-sodium tomato soup, undiluted
cooking spray
¾ cup (3-oz.) shredded reduced-fat Cheddar cheese, divided

Preheat oven to 350^.

Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Drain.

Combine beef mixture, macaroni, and next 6 ingredients (macaroni through soup) in a 2-quart casserole dish coated with cooking spray. Stir in ½ cup cheese; sprinkle ¼ cup cheese over top. Bake at 350^ for 30 minutes or until bubbly.

Yield: 4 servings.