Title: Pasta Casserole
Categories: Entree Pasta
Yield: 10 Servings
| 2 | lb | Ground beef |
| 2 | md | Onions, chopped |
| 1 | | Clove garlic, minced |
| 15 | oz | Jar spaghetti sauce |
| 1 | lb | Can stewed tomatoes |
| 12 | oz | Mushrooms, sliced & sauteed |
| 8 | oz | Thin spaghetti, cooked |
| 1 1/2 | pt | Sour cream |
| 1/2 | lb | Provolone cheese, sliced |
| 1/2 | lb | Mozzarella cheese, sliced |
Cook beef and drain excess fat. Add onions, garlic, spaghetti sauce, and
stewed tomatoes. Pour half of beef-tomato mixture into a large, greased
casserole dish. Cover with half of mixture of spaghetti and cooked
mushrooms. Top with half the amount of sour cream and slices of provolone
cheese and mozzarella cheese. Repeat this layer arrangement, ending with
mozzarella. Cover and bake at 350 degrees for 35-40 minutes. Uncover until
cheese is very lightly browned.