|Onions||2 Medium, sliced|
|Diced cooked beef||2 Cup (32 tbs) (Leftover)|
|Stewed tomatoes||1 Can (10 oz)|
|Red burgundy/Chianti wine||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sliced canned pimientos||2 Ounce (1 Can)|
|Cooked macaroni||3 Cup (48 tbs), drained|
|Shredded natural cheddar cheese||6 Ounce (1.5 Cups)|
In a skillet, cook onions in shortening until golden.
Stir in beef and brown quickly over high heat, turning frequently.
Stir in flour, then add tomatoes, wine, water, pimiento, salt, oregano and pepper.
Simmer a few minutes until slightly thickened.
In a 1 1/2 quart casserole layer macaroni, meat mixture and cheese.
Repeat, ending with cheese.
Bake in a 400° F.oven 20 minutes or until hot and bubbly.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time.