Yield: 12 Servings
|3 mediums||Onions; finely chopped|
|¼ cup||Butter (or marg.); melted|
|2 pounds||Ground beef|
|15 ounces||Spaghetti sauce, plain|
|16 ounces||Tomatoes, stewed|
|4 ounces||Mushroom stems and pieces; drained|
|1 teaspoon||Garlic salt|
|8 ounces||Macaroni, seashell|
|8 ounces||Cheese, Provolone; sliced|
|3 cups||Sour cream|
|1 cup||Cheese, Mozzarella; shredded|
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 1-½ 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@...> Date: Fri, 13 Dec 1996 17:29:28 +0000