2 lbs. ground beef or 1/2 sausage and 1/2 ground beef
Vegetable oil
2 med. onions, chopped
1 garlic clove, crushed
1 (14 oz.) jar spaghetti sauce
1 (16 oz.) can stewed tomatoes
1 (3 oz.) can sliced mushrooms
8 oz. shell macaroni
1 1/2 pt. sour cream
1/2 lb. sliced Provolone cheese
1/2 lb. sliced Mozzarella cheese

Cook beef in a little oil in large deep frying pan until brown, stirring often. Drain off excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms. Mix well. Simmer 20 minutes or until onions are soft.

Meanwhile, cook macaroni shells according to directions. Drain and rinse with cold water. Pour half of the shells into a deep casserole, cover with half of tomato sauce. Spread half of sour cream over the sauce.

Top with the Provolone cheese. Repeat the layers ending with the Mozzarella cheese. Cover casserole and bake at 350 degrees for 35 to 40 minutes. Remove cover and bake until cheese melts and brown. Serves 8 to 10. Can freeze.

If made the night before and refrigerated, leave out to come to room temperature before baking. Use 3 1/2 or 4 quart casserole.