2 lbs. Creamette elbow macaroni, uncooked
2 lbs. ground round
2 lbs. bulk sausage
4 c. onion, diced
1/2 c. bread crumbs
4 tsp. salt
2 tsp. beau monde seasoning
1 tsp. pepper
4 (10 3/4 oz.) cans condensed cream of mushroom soup
4 c. frozen peas, cooked and drained
4 c. dairy sour cream
2 c. fresh mushrooms, sliced and sauteed in butter
1/2 c. cooking sherry

Combine ground round, sausage, onion, bread crumbs, salt, beau monde seasoning and pepper. Mix well. Shape into 64 meatballs. Brown in oil; drain. Add soup; cover and simmer 15 minutes. Prepare Creamette macaroni according to quantity cooking directions. Combine meat mixture, macaroni, peas, sour cream, mushrooms, and sherry. Pour into 2 (5 quart) casseroles. Bake at 350 degrees for 35 to 40 minutes. Serves 32.

Quantity Cooking Directions: Cook macaroni products in no large than 5 pound lots, allowing 1 gallon boiling water and 2 tablespoons salt per pound of Creamettes. Add Creamettes to rapidly boiling water. Boil 6 to 8 minutes, stirring occasionally, until tender. For baked dishes and salads, drain and chill in cold water for 5 minutes. For pour over sauces: Drain and rinse with hot water. Toss with softened or melted butter and serve at once.