Yield: 1 Servings
|1½ cup||Elbow macaroni, uncooked|
|1 pounds||Ground beef|
|2 tablespoons||Melted butter or margarine|
|1 cup||Sliced mushrooms|
|1 medium||Onion, chopped|
|½ cup||Chopped sweet red pepper|
|1 can||(16 ounce) diced tomatoes|
|¼ cup||Butter or margarine|
|2 cups||Jarlsberg cheese, shredded and divided|
|1 can||(8 ounce) tomato sauce|
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 ¼ 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 2½ 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@...
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)