1 1/2 cups cut-up cooked lean beef
1 1/2 cups uncooked elbow macaroni (about 6 ounces)
1 cup sliced celery (about 2 medium stalks)
1/2 cup skim milk
1/4 cup chopped onion (about 1 small)
1 1/2 teaspoons dried basil leaves
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 (8 ounce) jar mushroom stems and pieces, undrained
1 (8 ounce) can tomato sauce

Heat oven to 350º. Mix all ingredients in ungreased 2-quart casserole. Cover and bake 30 minutes; stir. Cover and bake until macaroni is tender, about 20 minutes longer.

Microwave Directions: Mix all ingredients in 3-quart microwavable casserole; pour 1/2 cup water over top. Cover tightly and microwave on High, stirring every 6 minutes, until macaroni is tender, 15 to 18 minutes. Let stand covered 5 minutes.

Serves: 6

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting. ~ Charlie Trotter

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