Creole Macaroni

Ingredients

• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes undrained canned
• 10.8 ounce condensed undiluted reduced-fat reduced-sodium canned
• 1 cup elbow macaroni cooked
• 0.3 teaspoon garlic salt 
• 1 pound ground round 
• 0.5 teaspoon penzey's southwest seasoning dried italian
• 1 cup mushrooms sliced
• 1 cup onion chopped 1 medium
• 3 ounces sharp cheddar cheese shredded divided reduced-fat
• 1 tablespoon sugar 

Equipment

• frying pan
• oven
• casserole dish

Directions

1. Preheat oven to 35
2. Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble.
3. Drain.
4. 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.
5. Bake at 350 for 30 minutes or until bubbly.
6. Note: This dish reheats well. Store it in the refrigerator for up to 3 days or in the freezer for up to 1 month.