3 c. packaged elbow macaroni (about 3/4 lb.)
3 tbsp. butter
1/2 c. minced onion
2 tsp. minced garlic
1 lb. chuck, ground
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano
1 (8 oz.) pkg. process Cheddar cheese, grated
3 eggs, beaten
3/4 c. milk
1 or 2 (10 oz.) pkgs. frozen asparagus

Preheat oven to 350 degrees.

Cook macaroni in boiling water as label directs. Drain.

Meanwhile, in hot butter, in large skillet, saute onion and garlic until tender. Add ground chuck; cook, stirring constantly, until brown. Stir in tomato sauce, salt, pepper and oregano; simmer a few minutes, then spread over bottom of greased 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. Bake for 1 1/2 hours in 350 degree oven, or until macaroni is golden and custard is set.

When done, remove casserole from oven and let stand 15 minutes. Then loosen around edges with spatula and carefully unmold onto a serving platter or chop plate.

Meanwhile, cook asparagus tender as label directs. Drain, then arrange some around unmolded casserole, with a few tips on top. Serve in pie-shaped wedges. Makes 6 servings.