- 2 teaspoons [10 mL] vegetable oil
- 1 pound [454 g] ground beef, extra lean
- 1 onion, chopped
- 1 [19-ounce / 540-mL] can tomatoes
- 1 [10-ounce / 284-mL] can tomato soup concentrate
- 6 cups [1.5 L] drained cooked macaroni [about 3 cups / 750 mL uncooked]
- 1 tablespoon [15 mL] basil
- 1 tablespoon [15 mL] tarragon
- Salt and pepper, to taste
- 1 cup [225 g] grated Mozzarella cheese
|
- Heat oil into a large casserole; brown together ground beef and chopped onion stirring.
- Well mix in tomatoes with juice and tomato soup concentrate.
- Mix in cooked macaroni noodles, basil and tarragon; salt and pepper mixture.
- Transfer mixture into 6 small individual oven-safe dishes.
- Evenly sprinkle each serving with grated Mozzarella cheese.
- Leave to cool, cover and freeze.
- To serve, uncover and reheat into a 350°F [180°C] preheated oven until golden and bubbly.
- You do not have to thaw the dish before placing it in the oven.
|
