- 8 ounces shell or elbow macaroni
- 5 slices bacon, cut into one-inch pieces
- 2 medium onions, chopped
- 2 cloves garlic, chopped fine
- 2 pounds ground beef
- 1 box (5 or 6 ozs) fresh mushrooms, washed and sliced
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup (4 tbs) flour
- 2 cans (10 1/2 ozs) cream of mushroom soup
- 1 cup dairy sour cream
- Chopped parsley
Cook macaroni according to directions on package. Pan-fry bacon, onions, and garlic in a large skillet about 2 minutes. Add ground beef; cook and stir until all pink color of meat disappears. Add mushrooms and cook 2 minutes more. Sprinkle salt, pepper, and flour over meat. Stir to blend.
Add soup; stir until combined. Heat (unless casserole is to be refrigerated.)
Place drained macaroni in 3-quart casserole. Add meat mixture. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Spoon sour cream over top (in spokes or circles, if desired). Sprinkle chopped parsley over sour cream. Heat 5 minutes more. Serve hot.
Yield: 8 to 10 servings.