Sunday, October 4, 2009
Recipe courtesy of Elizabeth's mom
3/4 cup elbow macaroni
1 TBS butter
2 TBS flour
1 16oz can sliced stewed tomatoes
1 8oz can tomato sauce
1/4 cup dry red wine (I used red cooking wine)
1/2 envelope onion soup mix
1/2 tsp oregano
1/4 tsp salt
2 cups cubed, cooked beef (I used pre-cooked Tyson roast beef)
1/2 cup shredded mozzarella cheese
Cook macaroni according to package and drain.
In saucepan, melt butter; blend in flour, stir in undrained stewed tomatoes, tomato sauce, red wine, onion soup mix, oregano, and salt. Cook and stir over medium-high heat until thickened and bubbly. Stir in beef and macaroni.
Spoon mixture into 1 1/2 quart casserole. Bake uncovered at 350 for 20 minutes. Sprinkle with cheese and bake until melted, approximately 5 minutes.
This is another of my mom's recipes that I grew up on. Very tasty and very easy, especially if you use the pre-cooked roast beef. My mom would always make this with leftovers after she made roast beef, but as I have never made that myself I used the pre-cooked beef. Another recipe that's almost better heated up for lunch the next day!