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Sonoma Macaroni Casserole

1 pkg elbow macaroni
1 lb ground beef
2 onions, chopped
1 tbs celery seed
2 cloves garlic, minced
1/2 cups pitted ripe olives, sliced
1 can tomatoes
1 can diced green chilies
1/4 cups jalapenos, chopped
2 tsp instant beef bouillon
1/2 tsp salt
1/2 tsp cumin
1/2 tsp red pepper
1/8 tsp dried red pepper
8oz muenster cheese, cubed
8oz cheddar cheese, cubed


Prepare elbow macaroni according to package directions. In large skillet, brown ground beef, onions, garlic, and celery seed until onions are clear. Stir in olives, tomatoes, chilies, jalapenos, bouillon, and seasonings. Simmer 10 minutes. Line a Dutch oven with heavy-duty aluminum foil. Drain macaroni and pour into oven. Add meat mixture and stir until well blended. Add cheeses and stir again to blend well. Bake at 350 for 20 minutes, or until cheeses melt and is beginning to brown on top. Serve.

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