Upside-Down Casserole

• 1 1/2 c. elbow macaroni
• 1/2 c. minced onion
• 1 lb. ground beef
• 1 tsp. salt
• 1/4 tsp. oregano
• 3/4 c. milk
• 3 Tbsp. butter (or oleo)
• 2 tsp. minced garlic
• 1 (8 oz.) can tomato sauce
• 1/4 tsp. pepper
• 3 eggs, beaten
• 8 oz. Cheddar cheese, grated

1. Day Before:
2. Cook macaroni until tender, drain.
3. In hot butter in a large skillet saute onion and garlic until tender.
4. Add ground beef and cook, stirring until brown.
5. Stir in tomato sauce, salt, pepper and oregano.
6. Simmer for about 5 minutes.
7. Spread over the bottom of a 2-quart casserole (greased) dish.
8. Toss macaroni with grated cheese, arrange on top of meat and tomato mixture in the casserole dish, packing it down.
9. Combine eggs and milk, pour over macaroni.
10. Cover and refrigerate until the next day.

elbow macaroni, onion, ground beef, salt, oregano, milk, butter, garlic, tomato sauce, pepper, eggs, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050693 (may not work)