Beef Casserole
1/2 pound lean ground beef, crumbled
1 onion, chopped
1 (15-ounce) can chili no beans
1 (10-ounce) can diced tomatoes w/green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided
Heat oven to 350F. In large skillet, cook ground beef and onion until
beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to
a boil. Reduce heat and simmer 10 minutes. Toss macaroni with egg and
1/2 cup cheese. Add meat mixture and stir well. Pour into 1½-quart
casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes
or until bubbly.