Ingredients:
1 lb shell macaroni
4 lbs lean ground beef
4 medium onions, chopped
1 teaspoon garlic powder
1 (28 ounce) cans stewed tomatoes
1 (28 ounce) cans spaghetti sauce
2 (10 ounce) cans mushroom pieces, with liquid
4 cups sour cream
1 lb medium cheddar, thinly sliced
1 lb mozzarella cheese, thinly sliced
Directions:
Cook macaroni as directed on package; drain well and set aside.
Preheat oven to 350F degrees.
In a large frying pan, in batches if necessary, brown ground beef, then transfer to a very large pot.
Stir in raw onions, garlic powder, tomatoes, spaghetti sauce, mushrooms and their liquid.
Bring to a boil, then simmer, stirring occasionally, for 20 minutes or until onions are tender.
Remove from heat.
In a large-sized roaster (the kind you’d do a turkey in), spread half the macaroni, then top with half the meat sauce.
Top that with half the sour cream, then half the sliced cheddar.
Now top that with the remaining macaroni, then the remaining meat sauce, then the remaining sour cream, then the remaining cheddar.
Top with all the mozzarella.
Cover roasting pan and bake in preheated oven for 75 minutes, or until hot and bubbling.
Remove cover and, if cheese hasn’t completely melted, let bake for a few more minutes until it has.
Servings: 25
Time preparation: 40 min.
Time total: 115 min.