#3118 - Pizza Macaroni

(by Becky Lynn Mohr - friend)

2 cups elbow macaroni (cooked and drained according to box directions)
1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
2 - 8oz. cans tomato sauce
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 cup milk
1 egg
1/2 lb. shredded mozzarella cheese

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any fat. Add the tomato sauce, oregano and garlic powder to the meat mixture--cook/stir over low heat 5-10  minutes. In a bowl add the egg and the milk--beat until smooth. Add the egg mixture to the sauce mixture--stir well. Remove from heat--add drained macaroni--stir well. Pour half of the macaroni mixture into a greased casserole dish and sprinkle half of the shredded mozzzarella cheese over the top. Spread the rest of the macaroni mixture over the top. Bake at 350 degrees for 30 minutes, remove from oven, spread the other half of the mozzarella cheese over the top, return to oven and bake 15 minutes longer or until cheese is melted and mixture is hot.