Make-Ahead Cheese-And-Hamburger Casserole

• 1 pound ground round
• 1 cup chopped onion
• 3 garlic cloves, crushed
• 1 (8-ounce) package presliced mushrooms
• 6 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1/3 cup all-purpose flour
• 2 1/2 cups 2% low-fat milk
• 1 cup (4 ounces) crumbled feta cheese
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 4 cups uncooked penne (tubular-shaped pasta)
• 1 tablespoon chopped fresh parsley (optional)

1. Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until browned, stirring to crumble. Add mushrooms; cook 5 minutes or until tender. Add tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Set aside.
2. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in cheeses; cook 3 minutes or until cheeses melt, stirring constantly. Reserve 1/2 cup cheese sauce. Pour remaining cheese sauce, beef mixture, and pasta into a 13 x 9-inch baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hours.
3. Preheat oven to 350u0b0.
4. Bake at 350u0b0, covered, for 1 hour and 10 minutes or until thoroughly heated and pasta is tender; sprinkle with parsley, if desired.
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ground round, onion, garlic, mushrooms, tomato paste, sugar, thyme, oregano, pepper, tomatoes, flour, milk, feta cheese, mozzarella cheese, penne, parsley

Taken from www.myrecipes.com/recipe/make-ahead-cheese-and-hamburger-casserole (may not work)