1 pound ground round 1 cup chopped onion (about 1 medium) 1 cup sliced mushrooms 1 cup cooked medium elbow macaroni 1 tablespoon sugar 1/2 teaspoon dried Italian seasoning 1/4 teaspoon garlic salt 1/4 teaspoon black pepper 1 14.5-ounce can stewed tomatoes, undrained 1 10-3/4-ounce can condensed, reduced-fat, reduced-sodium tomato soup, undiluted Cooking spray 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided
Preheat oven to 350 degrees. Cook ground beef, onion and mushrooms in large nonstick skillet over medium-high heat until browned and stir to crumble. Drain. Combine beef mixture, macaroni and next 6 ingredients in 2-quart casserole dish coated with cooking spray. Stir in 1/2 cup cheese; sprinkle 1/4 cup cheese over top. Bake at 350 degrees for 30 minutes or until bubbly. Makes 4 servings. This dish reheats well. Store in refrigerator for up to 3 days or in freezer for up to 1 month.