Recipe: Jamoke Casserole (using ground meat, tomatoes and elbow macaroni)

JAMOKE CASSEROLE

1 pound bulk sausage meat or lean ground beef
1 small yellow onion, chopped
1/2 cup chopped green bell pepper
1 stalk celery, chopped
1 (14 1/2-ounce) can whole tomatoes, coarsely chopped, with juices saved
1 (8 ounce) can tomato sauce
1/2 teaspoon sugar
3/4 teaspoon salt
1 teaspoon chili powder
Freshly ground pepper, to taste
1 1/2 cups elbow macaroni, cooked and drained

Preheat oven to 350 degrees F.

In a large skillet over medium heat, cook sausage, breaking up with a spoon, about 5 minutes.

Stir in onion, bell pepper and celery and cook until meat is no longer pink and vegetables are tender, about 5 minutes longer.

Add tomatoes and their juices, tomato sauce and seasonings; mix well.

Place cooked, drained macaroni in a 2-1/2-quart casserole dish lightly coated with cooking spray or oil. Add sauce and mix well.

Cover and bake until bubbly, about 45 minutes. Let stand 10 minutes, then stir and serve.

Makes 4-6 servings
Source: The Big Book of Casseroles: 250 Recipes for Serious Comfort Food by Maryana Vollstedt