Cheese and Pasta in a Pot

Ingredients

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

Directions

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.

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

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.

In a 9×13 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.

Cover, and bake in preheated oven for 45 minutes.