Serves: 5
Total Calories: 647

2 cups uncooked elbow macaroni
1/2 pound ground beef
1/2 cup milk
1 egg
1 tablespoon oil
1 1/2 cups spaghetti sauce
1 (16-ounce) can drained kidney beans
1 cup sliced mushrooms
1 small green bell pepper (diced)
1 small tomato (diced)
1 small onion (chopped)
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups mozzarella cheese (grated)

Cook macaroni according to directions. Drain and set aside.

Make about 12 small-sized meatballs. In a large skillet add oil and heat. Brown meatballs until cooked. Remove cooked meatballs from skillet.

Add sliced mushrooms, green bell peppers and onion; saute vegetables for about 5 minutes, or until tender. Add spaghetti sauce, drained kidney beans, tomato and Italian seasoning.

In medium bowl beat milk, egg and salt. Add cooked macaroni to milk, egg and salt. Mix well. Spread evenly in greased 9 x 13 inch pan.

Spoon spaghetti sauce mixture over macaroni. Place the meatballs over the sauce mixture. Spread grated mozzarella cheese on top of meatballs.

Bake for 30 minutes in 350 degree oven. Let stand 5 - 7 minutes before cutting.

Nutritional Facts:

Serves: 5
Total Calories: 647
Calories from Fat: 245

More Recipes from the How About a Casserole Cookbook:
Beef Spaghetti
Beef Enchilada Casserole
Cabbage Roll Casserole
A Meatball Pizza
Stuffed Bell Peppers
Beef & Spinach Casserole
Fettuccine With Meatball Casserole
Tamale Casserole
Beefy Casserole
Carrot/Spinach/Beef Lasagna
Beef & Creamed Corn
Vegetable & Beef Casserole
Beef & Noodle Casserole
Beef/Bean/Chip Casserole
Chili Macaroni Casserole
Tomato Pasta Casserole
Beef & Biscuit Pie Casserole
Beef/Tomato & Biscuit Casserole
Beef & Vegetable Casserole