Yield: 6 servings
|½ pounds||Elbow macaroni|
|3 tablespoons||Olive oil|
|1 pounds||Ground beef|
|2 \N||Garlic cloves; peeled and crushed|
|1 medium||Yellow onion; peeled and chopped|
|1 medium||Green bell pepper; cored, seeded,|
|\N \N||And chopped|
|29 ounces||Stewed tomatoes -; (2 cans)|
|10 ounces||Frozen corn kernels - (1 box); thawed|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|1 cup||Crushed potato chips|
|¼ pounds||Cheddar cheese; grated|
|\N \N||=== GARNISH ===|
Cook the macaroni until al dente and drain. Rinse in cold water and drain well. Heat a large frying pan and add 1 tablespoon of the oil. Brown the ground beef until crumbly. Remove to a colander and drain the fat. Heat the pan again and add the remaining 2 tablespoons of the oil. Add the garlic, onion and green bell pepper. Saute until tender and remove to a large bowl.
Combine the cooked macaroni and the browned ground beef with the sauteed vegetables. Add the stewed tomatoes, thawed corn and salt and pepper to taste. Mix together until all is incorporated. Place the mixture in a large greased casserole and top with the crushed potato chips and cheddar cheese.
Bake in a pre-heated 350 degree oven for 1 hour or until hot and bubbly.
Sprinkle with parsley and serve. This recipe serves 6 to 8.
Comments: Marion is a woman who came to me as a volunteer when I first started doing shows in Chicago. I have learned a lot from her. One of the most beautiful things she taught me is that when you are lonely you can cook up a dish for someone who is ill or more lonely than you. Thus Marion's Skokie Casserole.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-23-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.