| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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 sour cream (1 cup)
1 (2-ounce) jar diced pimientos, drained
2 cups shredded cheddar cheese, divided use

1. Preheat oven to 350°F (175°C).
2. Cook macaroni according to package directions. Rinse with cold water to stop cooking process; drain.
3. 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.
4. 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.