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Submitted by: Beth Bundy from Long Prairie, MN
Originally shared on the web 02/08/2023

16-oz. pkgs. elbow macaroni, uncooked and divided
3 lbs. ground beef
1 onion, chopped
3 15-oz. cans tomato sauce
1-1/2 T. salt
1 T. pepper
1 T. dried oregano
2 t. garlic powder
3 eggs, beaten
1-1/2 c. milk
2 16-oz. pkgs. shredded
Cheddar cheese

Measure out 6 cups macaroni, reserving the rest for another recipe. Cook macaroni according to package directions; drain. Place in a large bowl and set aside. In a skillet over medium heat, brown beef and onion together; drain. Stir in tomato sauce and seasonings; blend well. Simmer for 5 to 10 minutes, stirring occasionally. Whisk eggs and milk together; blend into macaroni. Add beef mixture and stir well. Transfer into 2 greased 13"x9" baking pans. Top with cheese. Bake, uncovered, at 350 degrees for 20 minutes, until heated through. Let stand 10 minutes before cutting. Makes 30 servings