The name really doesn’t do the casserole justice. It is wonderful! This recipe is by Ethel Eynard. Jefferson City, Mo. 1967.

1 C. Provolone cheese
1 C. Cheddar cheese
2/3 lb. macaroni or 2 pkg. of macaroni
1/4 lb. bacon, diced
1 medium onion
1 lb. ground beef
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic salt
1 tsp. oregano
4 oz can mushrooms
2 8 ounce cans tomato sauce

Brown ground beef, drain and set aside. Brown bacon, and add onion. Drain. Mix in beef, sauce, seasoning, mushrooms and cooked macaroni. Simmer 15 minutes, stirring frequently. Pour 1/2 of the mixture in a large greased casserole dish. Cover with 1/2 of the cheeses. Add remaining macaroni mixture and add the rest of the cheese. Bake for 20 to 25 minutes at 375 degrees.

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