Tennessee Lasagna By Dinah Shore - cooking recipe

Ingredients

1 (16 ounce) package elbow macaroni
1/4 cup butter
1 lb sharp cheddar cheese, cut into cubes divided
1 cup parmesan cheese
SAUCE
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon oil
1 small celery rib, chopped
1 green bell pepper, cut into strips
2 lbs ground chuck
1 teaspoon chili powder
1/4 teaspoon cumin
1 dash oregano
8 mushrooms, thinly sliced
1 dash Worcestershire sauce
salt and pepper
red pepper flakes
2 (16 ounce) cans chopped tomatoes
1 (8 ounce) can tomato sauce

Preparation

Prepare macaroni as directed on package.
For Sauce:
Brown onion and garlic in oil; add celery and green pepper. Cook until softened. Remove from pan.
Add ground beef to pan and brown well. Add salt, pepper, chili powder, cumin, Worcestershire sauce, pinch oregano, mushrooms, and then onion mixture. Sprinkle with red pepper flakes.
Add tomatoes and tomato sauce.
Simmer low for 1 hour, or until sauce blends.
In a large casserole dish, assemble by putting a layer of cooked macaroni; dot with butter, add 1/2 of cheese cubes, and then layer of sauce. Sprinkle with red pepper flakes.
Then add another layer of macaroni, butter and cheese cubes.
Finish with a layer of sauce;top with Parmesan cheese.
Bake in 350\u00b0F oven for 30 minutes or until cheese is melted inside and dish is thoroughly heated.
This can be prepared ahead.