Milena Velba Nadine Jones

baked macaroni with meat stew deer

1 lb (454 g) lean ground beef half

1 onion, chopped 1 tbsp

(15 ml) butter

1 can (28 oz, 796 ml) tomatoes, diced

1 can (10 oz, 284 ml) cream of tomato

1 cup (250 ml) vegetable juice

1 tbsp (15 ml) brown sugar

2 tbsp (30 mL) basil

450 g macaroni long

1 lb (454 g) yellow cheddar cheese

In a large skillet, melt butter and saute the onions. Add meat, salt and pepper and cook completely. Add tomatoes, soup, vegetable juice, brown sugar and basil, simmer doux.Pendant fire this time to cook macaroni half long, the cooking is complete to four.Dans ovenproof saucepan, mix the macaroni and meat mixture. You can use a lasagna pan with 3 liters (13x9 inches 33x22 cm). On top, place the cheese cut into thin slices. NB shredded cheese does not even résultat.Mettre oven to 375 degrees F (190 C), about 30 minutes or until cheese is golden.