Easy Recipe Finder
Recipe Feeder
Macaroni Layers
8 oz elbow macaroni 225 g
2 tbsp butter 30 mL
2 tbsp flour 30 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1 egg 1
2 cups milk 500 mL
1/2 cup grated Parmesan cheese 125 mL
Meat Layer
1 small onion, chopped 1
1 tbsp butter 15 mL
1 1/2 lb ground beef 680 g
1 egg 1
1 can condensed tomato soup (10 oz/284 mL) 1 can
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
Sauce
1 can tomato sauce (8 oz/240 mL) 1 can
1 tsp sugar 5 mL
1/4 tsp basil 1 mL
Grease a loaf pan; line bottom and ends with a double-thick strip of foil, leaving a 1-in/2-cm overhang; grease foil.
Make macaroni layers: cook macaroni, following label directions; drain; return to kettle. Stir in butter; sprinkle flour, salt, and pepper over; toss to mix well.
Beat egg; stir in milk; pour over macaroni mixture. Cook, stirring costatntly, over medium heat, until thickened; remove from heat. Stir in Parmesan cheese.
Make meat layer: Saute onion in butter until soft; add ground beef and brown, breaking meat up with a fork as it cooks.
Beat egg; stir in 1/2 can of the tomato soup, salt and pepper; stir into cooked meat mixture.
Spoon half of the macaroni mixture in an even layer in prepared pan; top with all of the meat mixture, then remaining macaroni mixture.
Bake in moderate oven (350°F/180°C) 1 hour, or until firm and brown on top.
Make sauce: While loaf bakes, heat tomato sauce with remaining 1/2 can of tomato soup, sugar, and basil to boiling; simmer 2 to 3 minutes to blend flavors.
Cool loaf in pan 10 minutes; loosen from sides with knife, then lift up ends of foil and set loaf on a heated serving platter; slide out foil. Slice loaf; serve sauce separately to spoon over.
8 oz elbow macaroni 225 g
2 tbsp butter 30 mL
2 tbsp flour 30 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1 egg 1
2 cups milk 500 mL
1/2 cup grated Parmesan cheese 125 mL
Meat Layer
1 small onion, chopped 1
1 tbsp butter 15 mL
1 1/2 lb ground beef 680 g
1 egg 1
1 can condensed tomato soup (10 oz/284 mL) 1 can
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
Sauce
1 can tomato sauce (8 oz/240 mL) 1 can
1 tsp sugar 5 mL
1/4 tsp basil 1 mL
Grease a loaf pan; line bottom and ends with a double-thick strip of foil, leaving a 1-in/2-cm overhang; grease foil.
Make macaroni layers: cook macaroni, following label directions; drain; return to kettle. Stir in butter; sprinkle flour, salt, and pepper over; toss to mix well.
Beat egg; stir in milk; pour over macaroni mixture. Cook, stirring costatntly, over medium heat, until thickened; remove from heat. Stir in Parmesan cheese.
Make meat layer: Saute onion in butter until soft; add ground beef and brown, breaking meat up with a fork as it cooks.
Beat egg; stir in 1/2 can of the tomato soup, salt and pepper; stir into cooked meat mixture.
Spoon half of the macaroni mixture in an even layer in prepared pan; top with all of the meat mixture, then remaining macaroni mixture.
Bake in moderate oven (350°F/180°C) 1 hour, or until firm and brown on top.
Make sauce: While loaf bakes, heat tomato sauce with remaining 1/2 can of tomato soup, sugar, and basil to boiling; simmer 2 to 3 minutes to blend flavors.
Cool loaf in pan 10 minutes; loosen from sides with knife, then lift up ends of foil and set loaf on a heated serving platter; slide out foil. Slice loaf; serve sauce separately to spoon over.
