2 ½ C elbow macaroni, 3 T butter, ½ C minced onion, 1 t minced garlic, 1 lb. ground chuck, 1 8-ounce can tomato sauce, 1 t salt, ¼ t pepper, ¼ t dried oregano, 8 oz cheddar cheese-grated, 3 eggs beaten, ¾ C milk, 1-2 10oz packages frozen asparagus
The day before: Cook and drain macaroni
Sauté in butter the onion and garlic till tender. Add ground chuck, cook until browned. Stir in tomato sauce, salt, pepper and oregano, simmer then spread over bottom of greased two quart casserole. Toss drained cooked macaroni with the grated cheese, arrange on top of meat and tomato mix, packing it down. Combine beaten eggs and milk, pour over macaroni, cover with saran and refrigerate over night.
About two hours before serving: preheat oven 350. let casserole stand out 15 min. then bake 1 ½ hrs, or until macaroni is golden and custard is set. When done, remove casserole from oven and let stand 15 min. loosen around edges with spatula and carefully unmold onto a serving platter or chop plate. Meanwhile, cook asparagus, drain, then arrange some around unmolded casserole, with a few tips on top. Makes 6 servings.
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