An OLD Family Favorite: Can YOU Help?

Help!!! My mom used to make a dish that had the following. It was in layers. Ground beef cooked and drained, spaghetti noodles cooked, english peas drained, tomatoe of some kind not sure if stewed or what, cheese chipped and melted on top. Can anyone help me get this in the right order and all? I know that spaghetti was on top with cheese melted on top of that. It was so good. Can anyone help?[/b]

Beef Macaroni Casserole

A favorite recipe of ground beef, macaroni, garlic, stewed tomatoes, butter, onion, and other seasonings, layered with cheddar cheese.

8 ounces elbow macaroni, uncooked
1/4 cup chopped onion
1 medium green pepper, chopped
1 clove garlic, minced
1/4 cup butter
1/2 teaspoon pepper
1 pound ground beef
1 medium bay leaf
1 can (14.5) ounces stewed tomatoes
2 cups shredded cheddar cheese

Cook macaroni in boiling salted water according to package directions. In a large saucepan, combine 1/4 teaspoon salt, onion, green pepper, garlic, butter, pepper, ground beef, bay leaf, and stewed tomatoes.
Cook slowly for 20 minutes; stir in 1 1/2 cups of the Cheddar cheese. Spoon about half of the macaroni into a buttered 2-quart casserole. Top with cooked meat mixture then remaining macaroni and reserved cheese. Bake beef macaroni casserole, uncovered, at 350° for 30 minutes.
Beef Macaroni Casserole serves 6.

Hamburger Casserole with Potatoes

1/4 cup fine dry bread crumbs
1/2 cup milk
1 pound ground round
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced onion (1/2 small onion)
1 large egg
prepared mashed potatoes, about 2 to 4 cups
3/4 cup shredded sharp Cheddar cheese
paprika, optional

Soak bread crumbs in milk. Mix ground beef, salt, pepper, onion, bread crumb-milk mixture, and egg. Spread in a 9-inch pie plate. Bake at 350° for 35 minutes. Top with mashed potatoes; sprinkle with cheese. Return to oven for 10 minutes longer, or until cheese is melted and potatoes are thoroughly heated. If desired, sprinkle hamburger casserole with paprika.
Hamburger casserole serves 4.

Cowboy Lasagna

2 pounds lean ground beef
1 (6 ounce) can chopped black olives
1 (4.5 ounce) can mushrooms, drained
1 onion, chopped
1 (16 ounce) jar spaghetti sauce
9 lasagne noodles, cooked and drained
1 1/4 cups frozen corn kernels
1 1/4 cups frozen green peas
8 ounces shredded mozzarella cheese
1 pinch ground black pepper
1 pinch dried oregano
1 pinch Italian seasoning

Preheat oven to 350 degrees F (175 degrees) C. Spray a 9x13 pan with cooking spray.
Brown beef in a skillet over medium heat and drain excess grease. Add the olives, mushrooms, and onion. Stir and cook until the onions are soft. Stir in the spaghetti sauce, pepper, oregano, and Italian seasoning.
In a small bowl combine the peas and corn.
To assemble, lay 3 noodles on bottom of prepared pan, then one half of the beef mixture, half of the corn and pea mixture. Repeat. End the layers with the remaining noodles.
Bake in the preheated oven for 25 minutes. Sprinkle the top with cheese and bake for an additional 5 minutes. Let stand 10 minutes before serving.