This recipe came from this year's Dickinson County Historical Society's cookbook that my students organized and designed. The cook that contributed this recipe was Joanna Berry. Served with mixed vegetables.
1 can 14 oz pizza sauce, divided.
1 pkg. Kraft Macaroni and Cheese - prepared as directed on box
1 lb. ground beef, cooked and divided
1 egg
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder (I used minced garlic)
1/2 Cup Shredded Mozzarella Cheese - I put more on it.
Preheat oven 400 degrees.
Remove and set aside 1/4 cup of the pizza sauce for later use. Combine the prepared mac and cheese, two thirds of the meat, the remaining pizza sauce, egg, and seasonings. Spoon evenly into a 9 x 9 dish. Top with the remaining meat and reserved 1/4 cup pizza sauce (combine sauce and meat); sprinkle with cheese.
Bake 15 minutes. Let stand 5 minutes before serving.
We served this with Birds Eye Steamfresh mixed vegetables. Tasted great with the pizza dish.
I think this recipe would be great with onions and diced tomatoes. If you have picky eaters, this dish is a great one to have.
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