Seashell-provolone casserole

Yield: 12 Servings

Measure Ingredient
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

Similar recipes