Hamburger Upside-Down Casserole

Prepare the day before serving.

Ingredients

• 2 1/2 cups (3/4 pound) elbow macaroni
• 3 tablespoons butter
• 1/2 cup minced onion
• 2 teaspoons minced garlic
• 1 pound ground chuck
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1 (8 ounce) package Cheddar cheese, grated
• 3 eggs, beaten
• 3/4 cup milk
• 1 or 2 (10 ounce) packages frozen asparagus

Instructions

1. Cook macaroni and drain.
2. Meanwhile in a hot skillet, melt butter. Sauté onion and garlic until tender.
3. Add ground beef. Cook, stirring constantly, until brown.
4. Stir in tomato sauce, salt, pepper and oregano. Simmer a few minutes.
5. Spread over bottom of 2 quart casserole.
6. Toss drained, cooked macaroni with grated Cheddar cheese.
7. Arrange on top of meat andtomato mixture in casserole, packing it down.
8. Combine beaten eggs and milk; pour over macaroni.
9. Cover casserole with plastic wrap. Refrigerate until next day.
10. About 2 hours before serving, heat oven to 350 degrees F.
11. Let casserole stand at room temperature for 15 minutes.
12. Bake for 1 1/2 hours or until macaroni is golden brown and custard is set.
13. When done, remove from oven. Loosen from around edge with spatula and carefully unmold onto serving platter.
14. Meanwhile, cook asparagus and arrange around casserole to serve.