#2925 - Hamburger Macaroni Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 tsp. garlic powder
1 cooked potato (peeled and diced)
3 cups drained/cooked macaroni (measure after cooking)
1 quart home canned tomatoes (or 32oz. of store bought canned tomatoes)
shredded sharp cheddar cheese

In a skillet add ground chuck, salt, garlic powder, pepper and chopped onions--cook/stir until browned, then drain off any grease. Cook macaroni according to box directions with 1 tsp. salt, then drain and measure out 3 cups of cooked macaroni. Boil potato in water with 1/4 tsp. salt, drain and let it cool slightly, then peel the potato and dice it. Grease a 9 x 13 glass baking dish. Spread the ground chuck mixture on the bottom of the baking dish. Spread the diced potatoes over the ground chuck mixture. Spread the cooked macaroni over the potatoes. Pour the tomatoes over the top. Bake at 350 degrees for 35 minutes, remove from oven, sprinkle shredded cheese all over the top, return to oven and bake until cheese is melted and mixture is hot.