A delicious and comforting pasta casserole perfect for feeding a crowd.
Cook the macaroni according to the package instructions, then drain and set aside.
Cook the pasta al dente to prevent it from becoming too soft during baking.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a large frying pan, brown the ground beef over medium heat, then transfer it to a large pot.
Break the beef into small pieces as it cooks for even browning.
Add the onions, garlic powder, stewed tomatoes, and mushrooms to the pot with the beef. Stir well.
Sauté the onions slightly before adding for a sweeter flavor.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
Stir occasionally to prevent sticking and ensure even cooking.
In a large roasting pan, layer half of the cooked macaroni, followed by half of the meat sauce, half of the sour cream, and half of the cheddar cheese.
Spread each layer evenly for consistent flavor throughout.
Repeat the layers with the remaining macaroni, meat sauce, sour cream, and cheddar cheese. Top with all the mozzarella cheese.
Press down gently on each layer to compact the casserole slightly.
Cover the roasting pan with foil and bake in the preheated oven for 75 minutes, or until hot and bubbling.
Check the casserole halfway through baking to ensure even cooking.
Remove the foil and bake for an additional 5 minutes to melt the cheese completely.
Broil for a minute for a golden cheese topping.
Let the casserole rest for 10 minutes before serving. Enjoy your meal!
Resting allows the layers to set for easier serving.
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