Ingredients
2 cups uncooked elbow macaroni1 pound ground beef1 can (14-1/2 ounces) diced tomatoes, drained1 can (8 ounces) tomato sauce1 tablespoon sugar1/2 teaspoon salt1/4 teaspoon garlic salt1/4 teaspoon pepper1 cup sour cream3 ounces cream cheese, softened3 green onions, chopped1 cup shredded cheddar cheese
Preparation
Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish.
Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese.
Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.
