Muskatrola - cooking recipe

Ingredients

2 lb. ground steak
2 pkg. seashell macaroni
2 lb. onions, peeled and sliced
2 lb. Longhorn cheese, grated
2 large cans mushrooms (buy sliced with stems)
3 large cans tomato soup (Campbell's)
1 can pimentos, cut up in small pieces
salt and black pepper to taste
red pepper to taste

Preparation

Season to
taste with salt, black and red pepper.
Cook ground meat
in
skillet
with
only 1 tablespoon fat added to keep from sticking
to
skillet.
Cover
and cook until done. Use meat fork and
break\tinto
small
bits.
Cook macaroni in boiling, salted water until
done
and
drain
off\tall water. Cook onions in skillet.
Add
1 tablespoon fat to start onions cooking.
Cover with lid
and cook slowly until tender.
After meat, macaroni and onions are cooked separately, mix together in
a
large pan
or roaster.
Add
mushrooms,
tomato
soup, pimentos, cheese and seasonings.
Mix well.
Heat in electric roaster or oven until cheese has melted.\tServe hot.