Ingredients
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1 1/2-1 3/4 lbs hamburger
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salt and pepper
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1 teaspoon oregano
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1 teaspoon italian seasoning
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1/2 onion, chopped
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2 teaspoons minced garlic
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1 (4 1/2 ounce) can Green Giant sliced mushrooms, drained
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Ragu parmesan and romano spaghetti sauce
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8 ounces cream cheese
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16 ounces sour cream
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1/4 teaspoon beef bouillon granules
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3 1/2 cups macaroni noodles, raw
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2 cups shredded sargento four-cheese Mexican blend cheese
Instructions
- Brown hamburger in frying pan with salt and pepper, oregano, Italian seasonings, onions and garlic until done.
- Drain grease.
- Stir in (drained) mushrooms and spaghetti sauce.
- Simmer on very low.
- Meanwhile, in small bowl, heat cream cheese in microwave until very soft. Stir in the sour cream and beef bouillon well. Set aside.
- Cook macaroni until just done or “al denteâ€. Drain well.
- In greased 4 quart roaster or crock pot, place (layer) 1/3 noodles, then 1/3 cream sauce, then 1/3 meat sauce, repeat 2 more times until ingredients are used up.
- Top with shredded Mexican blend cheese.
- Bake in 350 degree Fahrenheit oven for about 35 to 40 minutes until heated through and lightly bubbling.
- Let rest 5 or 10 minutes before serving.
- About 10-12 servings.
- Serve with garlic bread and a tossed salad.