Ingredients:
1 1/2-1 3/4 lbs hamburger
salt and pepper
1 teaspoon oregano
1 teaspoon italian seasoning
1/2 onions, chopped
2 teaspoons minced garlic
1 (4 1/2 ounce) cans Green Giant sliced mushrooms, drained
Ragu parmesan and romano spaghetti sauce
8 ounces cream cheese
16 ounces sour cream
1/4 teaspoon beef bouillon granules
3 1/2 cups macaroni noodles, raw
2 cups shredded sargento four-cheese Mexican blend cheese
Directions:
Brown hamburger in frying pan with salt and pepper, oregano, Italian seasonings, onions and garlic until done.
Drain grease.
Stir in (drained) mushrooms and spaghetti sauce.
Simmer on very low.
Meanwhile, in small bowl, heat cream cheese in microwave until very soft. Stir in the sour cream and beef bouillon well. Set aside.
Cook macaroni until just done or “al dente”. Drain well.
In greased 4 quart roaster or crock pot, place (layer) 1/3 noodles, then 1/3 cream sauce, then 1/3 meat sauce, repeat 2 more times until ingredients are used up.
Top with shredded Mexican blend cheese.
Bake in 350 degree Fahrenheit oven for about 35 to 40 minutes until heated through and lightly bubbling.
Let rest 5 or 10 minutes before serving.
About 10-12 servings.
Serve with garlic bread and a tossed salad.
Servings: 10-12
Time preparation: 20 min.
Time total: 80 min.