Upside-down Casserole
Source of Recipe
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2 1/2 c. pkg. elbow macaroni(3/4 lb.)
3 Tbsp. margarine
1/2 c. minced onion
2 tsp. minced garlic
1 lb. ground chuck
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano
1 (8 oz.) pkg. Cheddar cheese,grated
3 eggs, beaten
3/4 c. milk
1 or 2 (10 oz.) pkg. frozen asparagus
Cook macaroni and drain. Meanwhile in a hot skillet,
melt butter. Saute onion and garlic until tender. Add ground
beef. Cook, stirring constantly, until brown. Stir in tomato
sauce, salt, pepper and oregano. Simmer a few minutes.
Spread over bottom of 2 quart casserole. Toss drained, cooked macaroni with grated Cheddar cheese. Arrange on top of meat and tomato mixture in casserole, packing it down.
Combine beaten eggs and milk; pour over macaroni.
Cover casserole with Saran Wrap. Refrigerate until next day.
About 2 hours before serving, start oven to 350 degrees. Let
casserole stand at room temperature 15 minutes. Bake 1 1/2
hours or until macaroni is golden brown and custard is set.
When done, remove from oven. Loosen from around edge with
spatula and carefully unmold onto serving platter. Meanwhile,cook asparagus and arrange around casserole and serve.
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