Ingredients
12 oz. package of ground, soy “meat” crumbles (e.g., Morningstar Farms) or use a pound of ground beef or ground steak.
Two packages of shredded Mozzarella (16 oz)
One package of shredded extra sharp cheddar (16 oz)
16 oz box of macaroni, uncooked
16 oz jar of Alfredo sauce.
Olive Oil.
1 large, Vidalia onion for meat mixture.
1 package of Lipton “beefy” onion soup mix for meat mixture
1/2 to 1 teaspoon salt for meat mixture.
1 teaspoon oregano for meat mixture.
1 teaspoon oregano for macaroni
1 teaspoon sweet basil for macaroni.
1/4 teaspoon garlic for macaroni.
Additional Salt, pepper, garlic, oregano, basil to taste.
Preparation
Cook macaroni until tender and drain. Saute onion in pan with olive oil until tender. Add Lipton “beefy” onion soup mix to pan with onion, and add enough water to dissolve package without making veggie crumble mix into a watery soup. Add package of veggie, faux beef crumbles (or cooked and drained ground beef or steak). Add oregano and cook until dehydrated onion in “beefy” soup mix is fully re-hydrated and tender. Taste combination and add salt, pepper, and garlic as needed to taste. (This is critical. This mixture must taste good to YOU before you bake this dish, or all bets are off. You have to taste this and season to satisfy you, particularly given the cost of the cheese.)
In a rectangular casserole pan, spread veggie crumble and onion mixture after you have seasoned mixture to your taste. Mix one package of Mozzarella and sharp cheddar cheese along with Alfredo sauce, 1/4 tsp. garlic (unless you are using garlic Alfredo), 1 tsp. oregano, and 1 tsp. basil into macaroni and spread on top of veggie crumble mixture on bottom of pan. Top with second package of Mozzarella cheese. Preheat oven to 350 degrees and bake for 30 to 40 minutes on middle rack position of oven.
