Ground beef, onion, garlic, macaroni, stewed tomato, mushroom pieces, spaghetti sauce, sour cream, provolone cheese and shredded mozzarella cheese were the ingredients for this meal. I would imagine you can throw in pretty much anything you like in there, as well as using different variety of cheese.
First I got my onion and garlic chopped up.
Then I just dumped the ground beef, onion, and garlic into a preheated skillet. Note that since the ground beef here came in a one-pound package, I just used all the two pounds ground beef. I was not about to set aside the half a pound beef for later use.
After most of the beef was no longer pink, I poured in the canned stewed tomatoes. They were already cut up in the can, so I didn’t have to cut them myself.
Spaghetti sauce was next, and I added extra sauce for that half a pound extra beef in there.
Mushrooms were next, and I added an extra can as well. Except I drained my second can, since I did not want the meat sauce to be too watery.
Mixed all of them in, and looking at this picture below, this meat sauce could go a long way!
Meanwhile, the macaroni was ready and drained.
I put half of the macaroni into a baking pan and spread it at the bottom of the baking pan.
Then I put half of the meat sauce on top of the macaroni…
Half of the sour cream was next…
Half of the provolone cheese, which the sliced version was perfect for this.
I repeated the above steps, and lastly, I sprinkled the mozzarella cheese on top.
Covered it aluminum foil that I sprayed with cooking spray to prevent the cheese sticking to the foil and baked it covered at 350F for 35-40 minutes. Then, I remove the foil and baked it uncovered for ten minutes until the cheese was golden brown and bubbly around the edges.
I let it cool for about 5-10 minutes, and served it with garlic bread. Yum! Pretty easy right?
2 lbs lean ground beef
2 medium onion, chopped
1 garlic clove, minced
1 – 14.5 oz stewed tomatoes, cut up
1 – 14 oz meatless spaghetti sauce
2 – 4 oz mushroom stems and pieces, undrained
8 oz uncooked macaroni
2 cups (16 oz) sour cream
12 slices (8 oz) provolone cheese
1 cup (4 oz) shredded mozzarella cheese
Cook macaroni according to the package.
In a large skillet, cook the ground beef, onion, and garlic until meat is no longer pink.
Add the cut up stew tomatoes, spaghetti sauce, mushroom into the skillet, and mix well.
Scoop half of the cooked macaroni into a baking pan. Spread macaroni into one single layer.
Add half of the beef mixture on top of the macaroni layer.
Spread half of the sour cream on top of the beef mixture.
Cover with 6 slices of the provolone cheese.
Repeat the above steps and spread shredded mozzarella cheese on top.
Cover casserole with aluminum foil sprayed with cooking spray.
Bake covered for 35-40 minutes at 350F. Uncover and bake for 10 more minutes or until the cheese begin to brown. Let cool for 10 minutes prior serving.