| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”