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

Cook meat in a little oil in large, deep frying pan until brown, stirring often with fork. Drain off any excess fat. Add onions, garlic, sauce, tomatoes, and undrained mushrooms; mix well. Simmer 20 minutes or until onions are soft. Meanwhile, cook macaroni shells according to package directions. Drain and rinse with cold water. Pour half shells into deep casserole and cover with half meat sauce. Spread half sour cream over sauce and top with slices of Provolone cheese. Repeat, ending this time with Mozzarella slices. Cover and bake at 350 degrees for 35-40 minutes. Uncover and continue baking until cheese melts and browns slightly. Serves 8.