Tennessee Lasagna By Dinah Shore

Total Time: 2 hrs 5 mins Preparation Time: 40 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 9-10
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1 lb sharp cheddar cheese, cut into cubes divided
• 1 cup parmesan cheese
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon oil
• 1 small celery rib, chopped
• 1 green bell pepper, cut into strips
• 2 lbs ground chuck
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• 1 dash oregano
• 8 mushrooms, thinly sliced
• 1 dash worcestershire sauce
• salt and pepper
• red pepper flakes
• 2 (16 ounce) cans chopped tomatoes
• 1 (8 ounce) can tomato sauce

Recipe

• prepare macaroni as directed on package.
• for sauce:.
• brown onion and garlic in oil; add celery and green pepper. cook until softened. remove from pan.
• add ground beef to pan and brown well. add salt, pepper, chili powder, cumin, worcestershire sauce, pinch oregano, mushrooms, and then onion mixture. sprinkle with red pepper flakes.
• add tomatoes and tomato sauce.
• simmer low for 1 hour, or until sauce blends.
• in a large casserole dish, assemble by putting a layer of cooked macaroni; dot with butter, add 1/2 of cheese cubes, and then layer of sauce. sprinkle with red pepper flakes.
• then add another layer of macaroni, butter and cheese cubes.
• finish with a layer of sauce;top with parmesan cheese.
• bake in 350°f oven for 30 minutes or until cheese is melted inside and dish is thoroughly heated.
• this can be prepared ahead.