Muskatrola

• 2 lb. ground steak
• 2 pkg. seashell macaroni
• 2 lb. onions, peeled and sliced
• 2 lb. Longhorn cheese, grated
• 2 large cans mushrooms (buy sliced with stems)
• 3 large cans tomato soup (Campbell's)
• 1 can pimentos, cut up in small pieces
• salt and black pepper to taste
• red pepper to taste

1. Season to
2. taste with salt, black and red pepper.
3. Cook ground meat
4. in
5. skillet
6. with
7. only 1 tablespoon fat added to keep from sticking
8. to
9. skillet.
10. Cover
11. and cook until done. Use meat fork and
12. breaktnto
13. small
14. bits.
15. Cook macaroni in boiling, salted water until
16. done
17. and
18. drain
19. offtll water. Cook onions in skillet.
20. Add
21. 1 tablespoon fat to start onions cooking.
22. Cover with lid
23. and cook slowly until tender.
24. After meat, macaroni and onions are cooked separately, mix together in
25. a
26. large pan
27. or roaster.
28. Add
29. mushrooms,
30. tomato
31. soup, pimentos, cheese and seasonings.
32. Mix well.
33. Heat in electric roaster or oven until cheese has melted.terve hot.

ground steak, seashell macaroni, onions, longhorn cheese, mushrooms, tomato soup, pimentos, salt, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776026 (may not work)