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Foodgeek: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Ingredients: |
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1/2 lb. elbow macaroni
3 tbsp. olive oil
1 lb. ground beef
2 cloves garlic, peeled and crushed
1 md. yellow onion, peeled and chopped
1 md. green bell pepper, cored, seeded, and chopped
2 cans (14-1/2 oz. each) stewed tomatoes
1 pkg. (10 oz.) frozen corn kernels, thawed
Salt, to taste
Freshly ground black pepper, to taste
1 cup crushed potato chips
1/4 lb. grated cheddar cheese
Parsley, for garnish
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Directions:
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Cook the macaroni until al dente and drain. Rinse in cold water and drain well. Heat a large frying pan and add 1 tbsp. 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 tbsp. of the oil. Add the garlic, onion and green bell pepper. Sauté until tender and remove to a large bowl. Combine the cooked macaroni and the browned ground beef with the sautéed 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°F oven for 1 hour or until hot and bubbly. Sprinkle with parsley and serve.
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Recipe from Marion The Frugal Gourmet, by Jeff Smith. Printed in the 12-23-1992 issue of The Springfield Union-News. Smith says: "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."
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