2 lb. ground beef
Vegetable oil
2 med. onions, chopped
1 garlic clove, crushed
1 (14 oz.) jar of spaghetti sauce
1 lb. can stewed tomatoes
1 can mushrooms
8 oz. shell macaroni #24
1 lg. container sour cream
1 pkg. (1/2 lb.) sliced Provolone cheese
1 pkg. (1/2 lb.) Mozzarella cheese, sliced thin

Cook ground beef in a little vegetable oil in a large deep frying pan until brown. Stir often with a fork. Drain off the excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and 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 the shells into a deep casserole. Cover with half the tomato meat sauce.

Spread half the sour cream over sauce. Top with slices of Provolone cheese. Repeat, ending with slices of Mozzarella cheese. Cover casserole. Bake at 350 degrees for 35 minutes. Remove cover. Continue baking until Mozzarella melts and browns slightly.