Seashell-provolone casserole
12 Servings
Ingredients
| Quantity | 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 |
Directions
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