Sour Cream Supreme
|Lean ground beef/Veal||1 Pound|
|Garlic||1 Clove (5 gm), minced|
|Tomato sauce||16 Ounce (2, 8 Ounce Cans)|
|Ground pepper||To Taste|
|Elbow macaroni||8 Ounce (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Cream cheese||3 Ounce, room temperature (1 Package)|
|Green onions||5 , including tops, minced|
|Cheddar cheese||1⁄2 Pound, grated|
Heat oil in medium skillet over medium heat.
Add meat and garlic and brown well; drain off excess fat.
Add tomato sauce, sugar, salt and pepper.
Reduce heat and simmer 20 minutes, stirring occasionally.
Meanwhile, cook macaroni according to package directions.
Drain thoroughly and set aside.
Combine sour cream, cream cheese and green onions in small bowl and blend thoroughly.
Grease 9 x 13-inch baking dish or 2 8-inch square baking pans.
Place macaroni on bottom, top with sour cream mixture, then meat sauce.
Sprinkle with grated cheese.
Cover and refrigerate overnight or wrap well and freeze.
When ready to use: If casserole has been refrigerated, preheat oven to 350° F and bake uncovered about 45 minutes.
If dish has been frozen, preheat oven to 375°F and bake uncovered 55 to 60 minutes.