LAYERED MACARONI AND CHEESE CASSEROLE

By Duckenoid

Recipe courtesy of Corningware.

Ingredients

• 2 cups (500 ml) elbow macaroni, cooked in boiling, salted water and drained
• 1 small onion, coarsely chopped
• 1 lb. (1/2 kg) ground lean beef
• 2 cups (500 ml) prepared tomato sauce
• 1 tsp. (5 ml) EACH dried oregano and basil
• Salt to taste
• 1 cup (250 ml) grated Parmesan or Romano cheese
• 1 cup (250 ml) milk
• 1/4 cup (60 ml) butter or margarine
• 2 eggs, beaten

Preparation

Step 1

Preheat oven to 325F (160C). Saute onions in about 3 Tbsp. (45 ml) of water in saucepan over medium heat. When water is evaporated and onions are limp, add meat and cook, stirring until thoroughly browned. Drain fat and add tomato sauce, oregano, basil and salt. Spread half cooked macaroni into a greased Corningware (or medium-size casserole) dish and cover with meat mixture. Cover evenly with half grated cheese and then top with remaining macaroni. In a separate saucepan, heat milk and butter or margarine over medium heat until fat is melted (do not let boil!). Remove from heat and let stand a few minutes before slowly adding beaten eggs, stirring continuously. Pour milk/egg mixture evenly over assembled casserole,sprinkle with remaining cheese. Bake covered for 20 minutes. Remove cover and bake additional 10 minutes until top is golden brown.