Italian Beef and Macaroni Casserole

Recipe from Pat Fedeli

1/4 C Olive Oil
2 carrots diced
1 med onion, diced
2 garlic cloves, minced
3lbs lean ground beef
3 4oz cans mushroom pieces and stems
1 28 oz can tomatoes
1 12 oz can tomato paste
1 T salt
1T oregano
1/2 tsp pepper
1 16 oz large shell macaroni
2   4oz packages of shredded cheddar cheese

In dutch oven over med. heat, add evoo and cook carrots, onion, and garlic til tender.  Remove veggies with a slotted spoon and set aside in bowl.  In the same pot over high heat, brown ground beef.  Add veggies to the pot, mushrooms w/ liquid, tomatoes w/ liquid, tomato paste,salt. oregano, and pepper.  Bring to a boil.  Reduce heat to simmer for 30 mins.

Cook macaroni and stir into beef mixture.  Divide into two oven casaroles and sprinkle with cheese.  Cover one casserole and bake at 350 for 45 mins.  Freeze remaining cassarole for a later date.

To serve frozen cassarole, wrap with foil and thaw 2 3/4 hours.  Bake at 350 for 2 hours.  Add 1/4 of water and bake for 30 more minutes.