8 oz. dried med shell macaroni
about 1 cup chopped onions
1 clove garlic, minced
1 Tbsp butter (or butter spray)
1 16-oz beef franks, halved length wise and sliced
1 1/2 cups purchased spaghetti sauce
1 large tomato chopped or grape tomatoes cut in fourths
1 4-oz can mushroom stems and pieces, drained
1 8-oz carton dairy sour cream
2 oz provolone cheese (1/2 cup shredded)
2 oz mozzarella cheese, shredded (1/2 cup)
Preheat oven to 350. Prepare macaroni, drain and set aside. In a large skillet, cook onion and garlic over medium heat until nearly tender. Stir in franks and cook until lightly browned.
Stir spaghetti sauce, tomato and mushrooms. Bring to boil. Remove from heat and stir in sour cream and half of the cheeses.
Remove from heat and stir in sour cream and half of the cheeses. Stir in mixture into drained pasta. Spoon into sprayed casserole dish.
Bake uncovered in oven for 25-30 minutes until hot. Uncover and sprinkle with remainder cheeses. Bake, uncovered, for 5 minutes until cheeses melt. Serves 6
Karen Barlow
