1 (16 oz.) package elbow macaroni
1 1/2 lbs. ground beef
1 tbsp. vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 (14 oz.) can stewed tomatoes, undrained
1 (16 oz.) jar spaghetti sauce
1 (12 oz.) can mushroom stems and pieces, undrained
2 cups sour cream
1 lb. Colby-Monterey Jack cheese, shredded

Makes 8 Servings

Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Ready in: 1 Hour 30 Minutes

From Leona's Kitchen

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. Sauté 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.