This casserole disappears as fast at a church supper or around the family table. It’s also a big hit with children.
1 pound ground round
10 ounce package frozen chopped spinach, thawed, ( squeeze excess moisture).
1 cup cooked elbow macaroni
One 14 ounce can diced tomatoes, undrained
1 small carrot, shredded
1/2 cup diced celery
1 small onion, chopped
3/4 cup Parmesan cheese,
Salt and pepper to taste. Add 1 teaspoon garlic powder.
1. Sauté ground beef, onion, and celery until no pink remains. Drain well.
2. Add tomatoes, carrot, and spinach to ground beef mixture. Add seasonings. Mix well.
3. Gently fold in cooked macaroni.
4. Pour into a lightly greased 13 x 9 pan. Dust with Parmesan.
5. Bake uncovered at 350 º F for 25–30 minutes.
This recipe can be doubled. Use two pans.
