| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Casserole, Meats, Pasta, Southern | 12 | Servings | |
INGREDIENTS
| 3 | md | Onions; finely chopped |
| 1/4 | c | Butter (or marg.); melted |
| 2 | lb | Ground beef |
| 15 | oz | Spaghetti sauce, plain |
| 16 | oz | Tomatoes, stewed |
| 4 | oz | Mushroom stems and pieces; drained |
| 1 | ts | Garlic salt |
| 8 | oz | Macaroni, seashell |
| 8 | oz | Cheese, Provolone; sliced |
| 3 | c | Sour cream |
| 1 | c | Cheese, Mozzarella; shredded |
INSTRUCTIONS
Saute onion in butter in a large skillet just until tender. Add ground beef; cook until browned, stirring to crumble meat. Add spaghett sauce, tomatoes, mushrooms, and garlic salt to meat mixture; stir well, and simmer 20 minutes. Cook macaroni according to package directions except reduce salt to 1-1/2 teaspoons; drain. Place half of macaronin in a deep 4-quart greased casserole; layer with half of meat sauce, half of provolone, and half of sour cream. Repeat layers, and top with mozzarella cheese. Cover and bake at 350 degrees for 30 minutes; uncover and bake 15 minutes. SOURCE: Southern Living Magazine, September, 1980. Typed for you by Nancy Coleman. Posted to FOODWINE Digest 12 Dec 96 From: Joell Abbott <abbott@ZIP.COM.AU> Date: Fri, 13 Dec 1996 17:29:28 +0000
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