| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Elbow macaroni, uncooked |
| 1 | lb | Ground beef |
| 2 | tb | Melted butter or margarine |
| 1 | c | Sliced mushrooms |
| 1 | md | Onion, chopped |
| 1/2 | c | Chopped sweet red pepper |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | cn | (16 ounce) diced tomatoes |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 2 1/2 | c | Milk |
| 2 | c | Jarlsberg cheese, shredded and divided |
| 1 | cn | (8 ounce) tomato sauce |
INSTRUCTIONS
Cook pasta according to package directions; drain and set aside. Brown meat in 2 tbs butter in skillet over medium heat, stirring to crumble. Add mushrooms and next 4 ingredients; cook until vegetables are tender, stirring often. Stir in tomatoes. Melt 1/4 cup butter in saucepan over low heat; add flour, stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stir until thickened and bubbly. Stir in pasta and 1 cup cheese. Place half of pasta mixture in a greased 2 1/2 quart baking dish. Top with half of meat mixture and repeat layers. Top with tomato sauce. Bake, uncovered, at 350 degrees for 25 minutes. Top with remaining 1 cup of cheese; bake additional 5 minutes. Let stand at least 5 minutes before serving. Posted to Recipe Archive - 29 Sep 96 submitted by: sgjg6566@pipeline.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
A Message from our Provider:
“For those who trust in God, there is always HOPE!”