Potluck Surprise


1 cup elbow macaroni; uncooked

cup onion; chopped

1 teaspoon Italian seasoning

1 eggplant

cup pimento; chopped, **

1 pounds lean ground beef

1 teaspoons salt

teaspoon pepper

1 cup dairy sour cream

2 cups (8 ounces) cheddar cheese; shredded


Peel and cut the eggplant into -inch cubes. You can use cup of sliced pimento stuffed olives

Heat the Dutch oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.