Meat And Macaroni Supper
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, melted|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Elbow macaroni||3 1⁄2 Ounce, cooked, drained (1/2 Of 7 Ounce Package, 1 Cup)|
|Canned luncheon meat||12 Ounce, cut in 1 x 1/2-inch strips (1 Can)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Shredded process american cheese||1⁄4 Cup (4 tbs)|
In medium skillet, cook onion in butter till tender, but not brown.
Stir in the soup, tomatoes, thyme, and dash pepper.
Add the cooked macaroni, luncheon meat, and green pepper.
Spoon into 1 1/2-quart casserole.
Top with shredded cheese.
Bake, uncovered, in moderate oven (350°) for 35 to 40 minutes or till heated through.
Serving size: Complete recipe
Calories 1591 Calories from Fat 732
% Daily Value*
Total Fat 82 g126.1%
Saturated Fat 33.3 g166.7%
Trans Fat 0 g
Cholesterol 364.7 mg121.6%
Sodium 4683.7 mg195.2%
Total Carbohydrates 134 g44.5%
Dietary Fiber 12.6 g50.4%
Sugars 12.5 g
Protein 86 g171.2%
Vitamin A 64.6% Vitamin C 90.9%
Calcium 59% Iron 55.6%
*Based on a 2000 Calorie diet