Pork-Vegetable Casserole

Essie Andrews, F.H.S.

  • Butter and margarine
  • 2 cups chopped onions
  • 1 tsp paprika
  • 1 1/2 lb lean pork, ground
  • 2 cups diced celery
  • 2 cups diced green peppers
  • 1 (28 oz) can tomatoes (undrained, about 3 1/2 cups)
  • 2 tsp seasoned salt
  • 1/4 tsp seasoned pepper
  • 1/2 tsp monosodium glutamate
  • 2 beef bouillon cubes
  • 8 oz elbow macaroni
  • 1/2 cup grated Parmesan

About 1 1/2 hours before serving:

In large skillet, in 2 tablespoons hot butter, sauté onions until golden. Add paprika and pork; sauté until golden. Mix in celery, green peppers, tomatoes, seasoned salt and pepper, monosodium glutamate, and bouillon cubes; cover and simmer 30 minutes.

Preheat oven to 350°F.

Meanwhile, cook macaroni as label directs; drain. Toss with pork mixture. Into greased 3 quart casserole, place pork mixture; sprinkle with cheese.

Bake, uncovered, 30 minutes.

Makes 8 servings.

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