• 8servings
  • 75minutes
  • 910calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package elbow macaroni

  2. 1 1/2 pounds ground beef

  3. 1 tablespoon vegetable oil

  4. 1 large onion, chopped

  5. 2 cloves garlic, chopped

  6. 1 (14 ounce) can stewed tomatoes, undrained

  7. 1 (16 ounce) jar spaghetti sauce

  8. 1 (12 ounce) can mushroom stems and pieces, undrained

  9. 2 cups sour cream

  10. 1 pound Colby-Monterey Jack cheese, shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  2. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown and crumbled. Drain, excess fat, and set aside.

  3. Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in garlic, and cook for 30 seconds. Add cooked beef, tomatoes, spaghetti sauce and mushrooms; bring to a boil. Reduce heat, and simmer 20 minutes.

  4. In a 9x13 inch casserole dish, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the shredded cheese. Repeat layers.

  5. Cover, and bake in preheated oven for 45 minutes.


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