Ingredients
1 tbs. Bertolli olive oil
1/2 cup chopped brown onion
1 lb. ground venison
4-5 ounces of uncooked elbow macaroni (o.k., half an 8 oz. package)
1 tsp. McCormick garlic powder
salt to taste
8 ounce tomato sauce
8 ounce canned corn
2 ounces sliced olives
8 ounces shredded Kraft cheddar cheese
Instructions:
Cook macaroni according to package directions. Drain, cover and set aside for later. Preheat oven to 350 degrees F. Spray an 8×11-inch baking dish with cooking spray.
Heat olive oil in a large pan and add chopped onion. Saute for 2-3 minutes until translucent and then remove.
In the same pan over medium heat, add the ground meat. Sprinkle with garlic powder and salt. Brown, but do not over do it if you are using venison, it will later be going into the oven.
Turn off heat. Add onions back into the meat, then pour in tomato sauce. Then, add the cooked macaroni.
Add corn and olives, combine well. Pour mixture into dish and spread evenly.
Top with the cheddar cheese and place into the oven. Bake until cheese is melted and slightly browned, 20-25 minutes. Let cool for a few minutes before serving.
Source : allrecipes.com