• 6 onions chopped (or 1 frozen bag)
  • 1/4 cup butter
  • 1 1/2 pounds ground beef
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 pound macaroni or medium shells, cook as directed
  • 1/4 cup butter
  • 1 pound grated sharp Cheddar cheese
  • 3 ounces cans tomato sauce
  • 6 ounces mushrooms and liquid
  • 1/2 cup burgundy wine (cooking wine)
Sauté onions with butter; brown beef and mix all together. Cook pasta and toss with onions and beef. Add 2/3 of cheese, 2 cans sauce, and mushrooms with liquid to meat mixture. (For those who do not like mushrooms, mix liquid in all the above mixture and put mushrooms in half of mixture). Place mixture in large pan. Top with remaining can of sauce and cheese. Bake covered at 325° for 1 1/2 hours. Turn off oven, pour 1/2 C. burgundy wine over top of mixture land let set for 1/2 hour.
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