1 lb. ground beef
1 medium onion
1 (15 oz.) can tomato sauce
1 (15 oz.) can stewed tomatoes
3/4 (16 oz.) pkg. large elbow macaroni
garlic salt, to taste
pepper, to taste
1 tbsp. sugar
2 cups shredded cheese, for sprinkling (your choice)

Preheat oven to 350°F.

In large frying pan, crumble ground beef, season with garlic salt and pepper. Add sliced onion and cook over low to medium heat until beef is browned and onion is soft. Add tomato sauce. Break up tomatoes with your hands into small pieces and add to pan. Simmer on low heat for 20 minutes.

While sauce is cooking, cook macaroni until al denté. Near end of sauce simmering, add sugar. Drain macaroni.

In large casserole put half the macaroni and half the meat sauce and mix. Repeat with remaining macaroni and sauce. Sprinkle the cheese on top.

Bake at 350°F for 20 minutes or until cheese is starting to look lightly browned.

Note: You can increase the ground beef to 1 1/2 pounds if desired. Some like less onion, it’s up to you. We like them and 1 is perfect. Can be made the night before, just refrigerate after assembling casserole, then pop in the oven when you’re ready. Add 5 to 8 minutes to bake time if doing this.

Submitted by: Shauna