1 pound ground beef
1 pound spicy sausage
1 large onion
1 large stalk celery
1 green pepper (optional)
1 12 ounce shell macaroni
1 small can pimentos (optional)
2 cans tomato sauce (10 oz cans)
1 can cream of mushroom soup
1 TBLSP Chili Powder
1 tsp black pepper
2 tsp salt ( or less)
1/2 pound mozzarella cheese ( sliced or shredded)
Saute celery, onion, pepper in olive oil or boil in a small amount of water and drain off water when tender. Cook macaroni per box directions. Do not overcook macaroni.
Brown meat, add all ingredients except cheese together in a 9x13 casserole dish and cover with the cheese. Bake 20-30 minutes. Cheese should be melted and casserole bubbly.
Remarks: This recipe originally was given to my mom by a dear friend, Nedra. This recipe was also my cousin Rick's favorite food my mom cooked. It was many years after his death before she was able to prepare this casserole again. It still makes me think of him. As with most of my recipes: very easy to assemble and lots of flavor. This recipe is forgiving, I have pureed a can of diced tomatoes, I have used 2 cans of tomatoe soup and I have mixed ketchup and water to replace the tomatoe sauce in the past. Whatever you have on hand. Enjoy!