Fandango Pitcher

The Great Plains Heisey Club

Members from Iowa, Kansas, Missouri and Nebraska

Mary's Jumbo Noodle Casserole

From Phyllis Thurn, St. Olaf, Iowa

1 box jumbo noodle shells (cooked)

1 ½ lbs. ground beef
1 tsp. salt
1 medium onion (chopped)
1 tsp. Italian seasoning
½ lb. mozzarella cheese (grated)
¼ tsp. pepper
¼ C. pour over sauce
½ C. mushrooms (optional)
Parmesan cheese

2 T. cooking oil
1 (6 oz.) can tomato paste
½ C. onion (chopped)
2 T. chili sauce
1 garlic clove (minced)
1 tsp. salt
3 C. tomato juice
½ tsp. sugar
¼ tsp. pepper

For Meat Filling: Brown ground beef and onion; drain excess fat. Add seasonings, mushrooms and cheese. Cook 5 minutes. Stir in tomato sauce. Remove from heat.

For Pour Over Sauce: Saute' onion and garlic in oil. Add tomato juice, tomato paste, chili sauce, sugar, salt and pepper. Simmer 10 minutes. Pour half the sauce in a 3 qt. casserole. Stuff shells, which have been cooked until tender, with meat filling. Arrange in casserole and top with remaining sauce. Bake in a 350° oven 30 minutes. Can be made ahead and refrigerated or frozen. Allow ½ hour more for baking when casserole is cold. Sprinkle with Parmesan cheese after taking it out of oven.