Name: Macaroni Medley
Yield: Makes 8 to 10 servings
Ingredients: 1 tsp. salt; 2 c. water; 2 (8 oz.) cans tomato sauce; 3 tblsp. butter; 1 (1½ oz.) pkg. spaghetti sauce mix (Italian style with mushrooms); ½ green pepper, diced; 1 large onion, diced; 1 (8 oz.) pkg. large elbow macaroni (uncooked); 1 (4½ oz.) can chopped ripe olives; ½ lb. Cheddar cheese, grated coarsely; 2 lbs. ground beef

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

New carry-along dish wins praises

Ingredients

1 (8 oz.) pkg. large elbow macaroni (uncooked)
1 large onion, diced
½

Main course

Method

Cook macaroni in salted, boiling water, as directed on package. Drain.
Sauté onion and green pepper in butter until soft, but do not brown. Add beef and brown. Drain off fat. Add salt, tomato sauce and water; stir in spaghetti sauce mix and simmer 10 minutes.
Mix olives and cheese with macaroni, saving out 1 c. cheese.
Place half the macaroni

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