Macaroni Beef- ANNETTE SYM


Serving size: Serves 6
Cooking time: More than 1 hour
Special options: Low fat
Course: Main

INGREDIENTS

Meat Sauce:
600g premium quality mince
1 small onion finely diced
¾ cup grated carrot
¾ cup grated zucchini
½ cup frozen peas
1 x 420g can tomato soup (undiluted)
2 level teaspoon beef stock powder
2 level tablespoons tomato paste
3 cups cooked macaroni noodles
a pinch salt (optional)

Topping:
1 level tablespoon reduced fat margarine (Flora light®)
3 level tablespoons plain flour
1 ½ cups skim milk
¾ cup grated 25% reduced fat cheese
METHOD

Preheat oven 180°C fan forced.

Meat Sauce:
Cook mince in a large non-stick saucepan that has been coated with cooking spray. Drain liquid then return mince to pot. Add in carrots, zucchini, onion, and peas. Cook 2 minutes stirring continuously. Add soup, stock powder, tomato paste, and salt, cook a further 5 minutes stirring frequently. Fold in cooked macaroni noodles and mix together well. Pour mixture into a lasagne dish.

Topping:
Melt margarine in saucepan, add flour, cook 1 minute. Slowly add milk using a whisk to avoid lumps, stir continuously. Pour sauce over the meat. Sprinkle with grated cheese. Bake 25- 30 minutes or until top is golden brown.

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
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