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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I don't remember where I found this recipe, but it had been in my recipe box for quite awhile and I finally decided to try it. The original recipe makes 10 to 12 servings, so I kind of eyeballed the ingredients and measured to my liking for approximately 6 servings. I love mushrooms, so next time I make this I'll add another package. I added 2 tbsp of brown sugar because I like a slightly sweet tomato sauce. Feel free to omit it if you like your tomato sauce as is. Ingredients:
1 lb ground beef |
1 large yellow onion, peeled & chopped |
8 ounces sliced mushrooms |
2 cups canned tomato sauce |
2 tablespoons brown sugar |
1 tablespoon salt |
2 cups sharp cheddar cheese, shredded |
13 ounces elbow macaroni, uncooked |
Directions:
1. Preheat oven to 350 degrees. Cook macaroni according to package directions and drain.
2. Cook and crumble ground beef in pot over moderate high heat until no longer pink. Drain most of the grease, leaving a couple of tablespoons behind in the pot. Add salt & onions and fry until limp, about 3 minutes. Add mushrooms and fry for about 5 minutes. Add tomato sauce & brown sugar. Remove from heat and mix in 1 cup of cheese to beef. Add macaroni tossing gently but thoroughly.
3. Transfer to 13X-9X-2X-inch baking dish. Scatter remaining 1 cup of cheese on top. Bake, uncovered, until brown and bubbling, about 20 minutes.
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