Pork And Macaroni Casserole(Yields 100 Servings)

• 20 lb. ground pork
• 1/4 c. salt
• 1 1/2 (No. 10 size) cans tomatoes
• 1 c. instant minced onion
• 5 lb. 4 oz. uncooked macaroni
• 3 (No. 5) cans condensed cream of celery soup
• 2 Tbsp. pepper
• 1 Tbsp. basil leaves
• 1 1/2 tsp. ground savory
• 1 lb. Cheddar cheese, grated
• 1 Tbsp. paprika

1. Place ground pork in a 21 x 13 x 2 1/2-inch pan.
2. Cook meat in a 375u0b0 oven for 45 minutes.
3. Mix well to break into small pieces. Pour off drippings and save.
4. Season with salt and paprika.
5. Break tomatoes and add instant minced onion.
6. Let stand 20 minutes. Cook macaroni in salted water and oil; do not overcook.
7. Drain. In saucepot or kettle, combine soup, garlic salt, pepper, basil and savory.
8. Mix well and heat.
9. Add tomato and onion mixture.
10. In 2 pans (21 x 13 x 2 1/2-inch), place half the pork and half the macaroni, then half of the celery and tomato mixture.
11. Cover and bake in a 375u0b0 oven for 35 to 45 minutes or until hot.
12. Uncover and sprinkle with 8 ounces grated cheese.
13. Heat until cheese is melted.

ground pork, salt, no, onion, macaroni, no, pepper, basil, ground savory, cheddar cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667810 (may not work)