Oslo Macaroni Bake

1 1/2 c. elbow macaroni, uncooked
1 lb. ground round
2 Tbsp. butter, melted
1 c. sliced fresh mushrooms
1 medium onion, chopped
1/2 c. chopped sweet red pepper
1 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can whole tomatoes, drained, chopped
1/4 c. butter or margarine
1/4 c. all-purpose flour
2 1/2 c. milk
2 c. (8 oz.) shredded Jarlsberg cheese (or your choice), divided in half
1 (8 oz.) can tomato sauce

Cook pasta according to package directions; drain and set aside. Brown meat in 2 Tbsp. butter in skillet over medium heat, stirring until it crumbles. Add mushrooms, onion, red pepper, salt and pepper; cook until vegetables are tender, stirring often. Stir in tomatoes. Melt 1/4 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pasta and 1 cup cheese. Place half of pasta mixture in greased 2 1/2-quart baking dish. Top with half of meat mixture. Repeat layers. Top with tomato sauce. Bake, uncovered, at 350° for 25 minutes. Top with remaining 1 cup cheese; bake five minutes. Let stand 5 minutes before serving. Makes six servings.

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