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A hearty casserole of eggplant, ground
beef and pasta in an Italian-seasoned sour cream sauce.
Eggplant and Beef
Potluck Casserole
- 1 1/2 cups dry pasta such as ziti, rotini,
penne or elbow macaroni
1 1/2 pounds lean ground beef
1/2 cup chopped peeled onion
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 eggplant, cut into 1/2-inch dice
1 (8-ounce) container of low-fat sour cream (1 cup)
1 (2-ounce) jar diced pimientos, drained
2 cups shredded cheddar cheese - divided use
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package directions.
Rinse with cold water to stop cooking process; drain.
- Brown beef and onion in a large, heavy-bottomed
pot over medium-high heat. Stir in salt, Italian seasoning and
pepper; mix well. Reduce heat to medium-low and add cooked macaroni,
eggplant, sour cream, pimiento and half the cheddar. Stir until
well mixed.
- Transfer to 13 x 9 x 2-inch baking dish.
Sprinkle with remaining cheddar and bake until tender, about
45 to 50 minutes.
Makes 9 servings.
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