#539 - Baked Macaroni and Beef

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
2 - 15oz. cans Hunt's tomato sauce
1 - 8oz. box elbow macaroni
1 - 3oz. package Philly cream cheese
1 cup Breakstone's sour cream
1/2 cup grated Cracker Barrel cheddar cheese

In a skillet, brown the beef with the chopped onion, salt and pepper--cook until browned. Add tomato sauce to the browned beef and lower heat to simmer--stir and cook on low for 15 minutes, stirring so it doesn't burn. While that's cooking, cook macaroni according to box directions--drain well but don't rinse. In a bowl combine cream cheese and sour cream--stir well. Grease a large casserole dish. Layer beef, then macaroni, then sour cream. Keep layering until you are out of ingredients, then add the cheddar cheese to the top. Bake at 350 degrees for 20 minutes or until hot.