3 C elbow macaroni
1 lb lean ground beef
1 small onion, chopped
1/2 C (4.5 oz.) sliced mushrooms
1 tsp salt
1/2 tsp garlic salt
1/4 tsp black pepper
1 can cream of mushroom soup
1/2 C sour cream
1 1/2 C shredded cheese of your choice
3 Tbsp butter, melted
1 C panko crumbs
Preheat oven to 300 F degrees.
In a large pot of water, cook macaroni.
Place large skillet over medium heat. Add ground beef, onions, and mushrooms.
Season beef with salt, pepper, and garlic salt. Cook until meat is brown and vegetables are tender.
Drain and return to pan.
Stir in soup and sour cream. Combine thoroughly over medium-low heat. Add cheese in small batches, stirring continuously until melted.
Add cooked macaroni to meat mixture. Combine well. Pour ingredients into greased 13x9 baking dish.
Melt butter in microwave.
Toss panko crumbs in melted butter. Sprinkle buttered crumbs over pasta mixture.
Bake for 30 minutes.
Macaroni and Cheese Stroganoff