Friday, October 26, 2007 in food

Cinnamon casserole

It occured to me earlier this week that I need to blog more recipes and I need to do it regular. So welcome to Week 1 of Recipe Friday. Feel free to join the bandwagon!

1 pound ground beef (more or less, could use pork or ground turkey too)
2 cups of dry elbow macaroni
1 can tomato soup
1 tsp garlic powder
1 tsp cinnamon
1 or 2 cups shredded mozzarella (mmmm cheese)

Brown the ground beef, and boil them noodles. (Easy, so far, huh?). Drain the fat from the meat, drain the water from the noodles and toss both in the noodle pot. Dump in the tomato soup and spices. Stir well. Top with cheese. Broil for 5 minutes to melt.

You could also put it in a casserole dish in the oven at 350 for 30 mins, but if you work fast, all you need is to melt the cheese because everything else is still hot.


  1. Cinnamon is a great “secret ingredient” in many recipes. Contrary to what you might think, it doesn’t make things taste “sweet”. It only adds a pleasant, hard to identify flavor. I discovered it a while ago from a recipe for moussaka, which apparently is traditionally made with cinnamon. I recently added it (judiciously) to your basic salt-pepper-paprika rub I use on roasted chicken. Yum.