Creole Macaroni

• 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

1. Preheat oven to 350u0b0.
2. Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Drain.
3. Combine beef mixture, macaroni, and next 6 ingredients (macaroni through soup) in a 2-quart casserole dish coated with cooking spray. Stir in 1/2 cup cheese; sprinkle 1/4 cup cheese over top. Bake at 350u0b0 for 30 minutes or until bubbly.
4. Note: This dish reheats well. Store it in the refrigerator for up to 3 days or in the freezer for up to 1 month.

ground round, onion, mushrooms, elbow macaroni, sugar, italian seasoning, garlic salt, black pepper, tomatoes, condensed reducedfat, cooking spray, cheddar cheese

Taken from www.myrecipes.com/recipe/creole-macaroni (may not work)