I actually have this recipe in a cookbook of all hamburger recipes, but I found it online so I wouldn't have to re-type it all.
I changed it slightly. It was good, but I would half-cook the eggplant before mixing it in, either by nuking it or frying it for a couple of minutes.
Lee
Potluck Surprise Casserole
1 1/2 cup elbow macaroni pasta, uncooked
1 1/2 pound lean ground beef
1 medium onion, chopped
1 1/2 teaspoon salt
2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 small eggplant, peel and cut the eggplant into 1/2-inch cubes
1 cup dairy sour cream
1/2 cup pimento, or pimento-stuffed green olives, chopped
2 cups cheddar cheese, shredded
smoked paprika
Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain.
While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat.
Nuke or fry the eggplant cubes for a couple of minutes, to pre-cook a bit.
Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Sprinkle top with smoked paprika.
Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, 1 hour.
I changed it slightly. It was good, but I would half-cook the eggplant before mixing it in, either by nuking it or frying it for a couple of minutes.
Lee
Potluck Surprise Casserole
1 1/2 cup elbow macaroni pasta, uncooked
1 1/2 pound lean ground beef
1 medium onion, chopped
1 1/2 teaspoon salt
2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 small eggplant, peel and cut the eggplant into 1/2-inch cubes
1 cup dairy sour cream
1/2 cup pimento, or pimento-stuffed green olives, chopped
2 cups cheddar cheese, shredded
smoked paprika
Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain.
While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat.
Nuke or fry the eggplant cubes for a couple of minutes, to pre-cook a bit.
Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Sprinkle top with smoked paprika.
Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, 1 hour.