Carole Farley Eklund's

Farley's "Karo" Kasserole

2 lb. hamburger or ground chuck

½ med.-size onion-diced

½ med. green pepper-diced

½ jalapeno-optional

½ tsp. Italian seasoning

1 tsp. garlic powder

1-2 tsp. chives, frozen or dried

salt-n-pepper to taste

1 tsp. Lowry’s salt or seasoning salt

Cook together, then drain

Add 16-ounce jar of your favorite spaghetti sauce

(I use the garlic or “veggie” sauce.)

Add ½ cup medium salsa and blend with sauce

Add ½ cup brown sugar (more for sweeter sauce)

Let simmer on low for 45 min. to one hour

In saucepan, cook 1 to 1 ½ regular-size pkg. of macaroni

(Macaroni swirls are great too!)

This is a layered dish. You will need 1-2 lb. sour cream (light sour cream also works well), and 1-2 lb. cheddar cheese, or one each of cheddar and Monterey Jack cheese.

Lightly baste the bottom of your baking dish with sauce. Add a small layer of macaroni, topping that with a light layer of sour cream. Sprinkle cheese over sour cream, then add another layer of meat sauce. Continue layers until your baking dish is filled, then sprinkle cheese over top of the casserole. Lightly seasoned, crumbled croutons also go well atop this dish. Depending n the size of your baking dish, any sauce and/or macaroni left over can be frozen, but more sauce creates a better casserole.

 Bake covered for 45 minutes at 350 degrees. Great served with tossed salad and garlic toast!