Title: Seashell-Provolone Casserole
Categories: Entree Casserole Meat Pasta Southern
Yield: 12 Servings

3	md	Onions; finely chopped
1/4	c	Butter (or marg.); melted
2	lb	Ground beef
15	oz	Spaghetti sauce, plain
16	oz	Tomatoes, stewed
4	oz	Mushroom stems and pieces; drained
1	ts	Garlic salt
8	oz	Macaroni, seashell
8	oz	Cheese, Provolone; sliced
3	c	Sour cream
1	c	Cheese, Mozzarella; shredded

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 1-1/2 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

Date: Fri, 13 Dec 1996 17:29:28 +0000

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