|The Kitchen Gardener's Cookbook|
|by Michelle Gillett|
A unique and original concept, combining the special talents of being an avid gardener and a creative cook.
91 - 100 of 187 for macaroni tomato hamburger
In skillet, brown ... hours). One hour before serving, turn to high and stir in macaroni. Serve with cheese. Makes 4 to 6 servings (about 3 1/2 quarts).
Cook macaroni. Brown onion ... pepper. Cook frozen vegetables as directed. Combine meat, macaroni, vegetables and soup. Bake at 350 degrees for 30 minutes.
Cook macaroni until slightly tender. ... all. Cover the casserole tightly and bake at 400 degrees until bubbly. Makes 4 servings. May be frozen unbaked.
Saute beef and ... another pan cook macaroni in boiling salted ... pepper. Put in Cheddar cheese, cover and simmer slowly for about 20 minutes. 4-6 servings.
Brown meat and drain off fat. Add everything but vegetables and water. Stir well. Add water. Simmer 1 hour. Add vegetables and simmer 1 hour. Freezes ...
Crumble the beef ... Stir in water, tomato sauce, soy sauce, ... for 4-6 hours. Turn to high. Add cheese and macaroni. Cover and cook for 10-15 minutes.
Place tomatoes, tomato sauce, onions and ... simmer while cooking macaroni and browning meat. ... cheese and mix well. Bake at 375 degrees until bubbly.
Brown beef, green ... onion; add tomatoes, macaroni, ketchup, and ... cheese over top. Cook for 20 to 30 minutes at 350 degrees. Makes 10 to 12 servings.
In a large kettle brown the hamburger and onions; add ... a boil. Sprinkle in macaroni and remaining ingredients. Cover and simmer 1 hour. Serves 6 to 8.
Fry ground beef, celery, onion, salt, and pepper. Drain. Add cooked macaroni, butter, and tomato soup. Cook for 20 minutes. Serve hot.
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