#309 – Ground Beef Macaroni Casserole & Waffle Cookies

Ground Beef Macaroni Casserole

• 1 package (7 oz.) macaroni
• 1 lb. ground beef
• 1 medium onion, chopped
• 1 can (15 oz.) Italian tomato sauce
• 1 egg
• 1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
• 1 1/2 cups milk
• 2 Tbsp. butter, melted
• 1 Tbsp. minced fresh parsley
• 1 cup shredded cheddar cheese

Cook macaroni according to package directions.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain.  Strin in tomato sauce; heat through.  Drain macaroni; transfer to a greased 13×9-inch baking dish.  In a small bowl, combine the egg, soup, milk, butter, and parsley; pour over macaroni.  Spoon beef mixture over top; sprinkle with cheese.  Bake uncovered, at 350 degrees for 25-30 minutes or until bubbly.  Let stand for 10 minutes before serving.

Waffle Cookies

• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1/2 cup butter, melted
• 1 egg
• 1 tsp. vanilla extract
• 1 cup plus 2 Tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1/2 cup flaked coconut
• 1/2 cup chopped cashews
• 1/2 cup miniature semisweet chocolate chips
• Powdered sugar, optional

In a large bowl, combine the sugars, butter, egg, and vanilla.  Combine the flour, salt, and baking soda; gradually add to sugar mixture.  Stir in the coconut, cashews, and chocolate chips.  Drop batter by tablespoonfuls 1 inch apart onto a preheated waffle iron coated with cooking spray.  Bake for 1-2 minutes or until golden brown.  Carefully transfer cookies to wire racks; cool completely.  Dust with powdered sugar if desired.