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INGREDIENTS:

1       cup uncooked elbow macaroni

1       pound ground beef

1       medium onion, diced

1/4  cup chopped green pepper

1       (fifteen-ounce) can diced tomatoes

1       tbsp ketchup

1       tbsp steak sauce

2      tbsps dried or fresh chopped parsley

1      can cream of mushroom soup

1      cup of grated cheese  (cheddar or Monterey Jack preferably)

Preheat oven to three fifty degrees; cook the macaroni according to the package directions.

Meanwhile, in a large skillit, brown the ground beef. Then add onion and green pepper and cook until the onions are translucent. Then add the tomatoes, ketchup, steak sauce and parsley.

Cook for ten minutes. Stir in cooked macaroni and season to taste with salt and pepper.

Gently fold in the cream of mushroom soup and transfer to a casserole dish that has been lightly sprayed with vegetable oil.

Sprinkle the grated cheese over the top, then bake until casserole is bubbly and the cheese is lightly browned (about thirty minutes or so).

Serves EIGHT.

Hands on time = twenty minutes

Total time          = one hour, twenty minutes

per serving:

322 calories (calories from fat, 64), 15 grams protein, 14 grams carbohydrates, 1 gram fiber, 23 grams fat (10 grams saturated), 63 milligrams cholesterol, 601 milligrams sodium.

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A champion for the spoken word and defender of the
Internet Movement,
Ð. Stylz,

D. Stylz

scriptwriter  and lover of
romance and tragedy, spent the last several years
transitioning his addiction for critique into a utensil
for independent novelists.

With an editing style that nurtures as well as inspires,
he prides himself in his ability to be unbiased,
resulting in delivering the most honest reviews
one can get.