Served as main course. Vegetarian dish.

1 1/2-1 3/4 lbs Hamburger

1/2 Onion, chopped

2 teaspoons minced Garlic

Salt and Pepper

1 teaspoon Oregano

1 teaspoon Italian Seasoning

1 (4 1/2 ounce) can Green Giant sliced Mushrooms, drained

Ragu Parmesan and Romano Spaghetti Sauce

8 ounces Cream Cheese

16 ounces Sour Cream

1/4 teaspoon Beef Bouillon Granules

2 cups shredded Sargento Four Cheese Mexican Blend Cheese

3 1/2 cups uncooked Macaroni Noodles

Brown hamburger in frying pan with salt and pepper, oregano, Italian seasonings, onions and garlic til done. Drain grease. Stir in (drained) mushrooms and spaghetti sauce. Simmer on very low. Meanwhile, in small bowl, heat cream cheese in microwave til very soft. Stir in well the sour cream and beef bouillon. Set aside. Cook macaroni til just done, drain well. In greased 4 quart roaster or crock pot, place (layer) 1/3 noodles, then 1/3 cream sauce, then 1/3 meat sauce, repeat 2 more times til used up. Top with cheese. Bake in 350º oven for about 35-40 minutes til heated through and lightly bubbling. Let rest 5-10 minutes before serving. Serve with garlic bread and a tossed salad.

Preparation time: 20 minutes

Cooking time: 1 1/2 hours

Serves: 10-12

You may also be interested in ...