1 1/2 lb. ground beef
2 cups elbow macaroni
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of celery
1 pint dairy sour cream
1 small onion, diced
1/4 cup mayonnaise
1 (15 oz.) can diced tomatoes, drained
1 1/2 cups shredded Mozzarella cheese, divided
1/2 cup shredded cheddar cheese
salt and pepper, to taste
1 (26 oz.) jar spaghetti sauce (Ragu, your favorite, etc.)

Brown and drain ground beef. Cook macaroni 12 minutes. Grease casserole dish.

After water boils, mix ground beef, drained macaroni, cream of mushroom soup, cream of celery soup, dairy sour cream, onion, mayonnaise, diced tomatoes, salt and pepper, and 1 cup Mozzarella cheese into prepared casserole dish. Sprinkle remaining Mozzarella cheese and cheddar cheese over top.

Bake covered for 30 minutes at 350°F, uncover and cook an additional 10 minutes.

Serves 6 to 8.

Submitted by: Donald L. Urbani Jr