1 yellow onion, chopped
1 green pepper, chopped
1 or 2 small cans mushrooms, drained
2 cups large shell macaroni
3 cans Tomato sauce (when cans were small)
1 can cream style corn
1 pound ground round or chuck
Fry onion and green pepper in small amount of oil until glossy.
Brown ground meat in above. Keep moving to prevent burning.
Add mushrooms and remove from heat.
Boil macaroni until tender. Drain and add to above.
Add Tomato sauce and corn and mix all well.
Place in greased casserole and refrigerate.
When ready to bake, grate lots of sharp cheese on top and place in 300º oven for 1 hour.
This dish which was first made by my sister-in-law and served on a boat on Lake Deschenes in Ottawa has become a family homecoming request. It was from the cookbook "Make It Now - Bake It Later!" by Barbara Goodfellow.
This recipe was what we could afford in graduate school in the late 60's when "hamburger" was 59 cents a pound. It sounds a bit weird, what with cream style corn and all, but it's one of those comfort food dishes that just hit the spot.
Dana and I will be out and about playing "tourist" this week. I never see the city the way I do when guests are here :)