Saturday Night Casserole 1/4 cup salad oil 6 Italian sweet sausages (about 1 1/2 lbs.) 2 cups uncooked elbow macaroni 1 lb. ground chuck 1 (6-oz.) can tomato paste 2 (1-lb. size) cans stewed tomatoes, undrained 1 (8-oz.) can tomato sauce with onions 1 tbsp. garlic salt 1/2 tsp. pepper 1 tbsp. dried basil leaves 1 tbsp. dried oregano leaves 1/2 lb. Muenster cheese, sliced (optional) In hot oil in electric skillet, set at 275ºF. or in skillet over moderately high heat, brown sausage well on all sides. Add macaroni and ground chuck; sauté, stirring, 5 minutes, or until beef loses its pink color. Stir in tomato paste, stewed tomatoes, tomato sauce, garlic salt, pepper, basil, oregano, and 2 1/2 cups water. Bring to boiling, stirring; reduce heat, and simmer, covered, 45 minutes. Arrange cheese slices over top; heat just until cheese melts slightly. Makes 6 servings
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