INGREDIENTS:4 lbs. Spanish onions
½ cup vegetable oil
16 lbs. fresh ground beef
16 lbs. diced tomatoes in juice, drained
2 gal. tomato juice
2 Tbsps. ground black pepper
3 Tbsps. ground oregano
1 ¼ Tbsps. ground garlic powder
16 lbs. elbow macaroni, cooked
2 lbs. shredded American cheeseDIRECTIONS:1. Sauté onions in oil until golden.
2. Add beef; cook and stir until meat is well browned. Drain off excess fat.
3. Add diced tomatoes, tomato juice and seasonings to meat mixture, blend. Heat to a full boil.
4. Add cooked macaroni and cheese, mixing to distribute. Bring to a boil; reduce heat and simmer 15 minutes or until casserole is heated through. Serve piping hot.NUTRITIONAL INFORMATION:Calories 320 (38% from fat); Fat 13g (sat. 5g); Protein 19g; Carbohydrates 30g; Sodium 610mg; Cholesterol 55mg; Fiber 2g
SERVINGS:100, 6 oz. servingsFrom:Submitted to FM By Tim Bauman, Wood County Hospital, Bowling Green, OH