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Upside Down Casserole Recipe

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This recipe for Upside Down Casserole, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Miller


2 1/2 c. elbow macironi
1 c. chopped onion
1 lb. ground round
1 - 8 oz. can tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/8 tsp. garlic powder
1- 8 oz. pkg. shredded cheddar cheese
3 eggs slightly beaten
3/4 c. milk

Cook macaroni according to package direction until tender, drain.
Saute onion in small amount of olive oil, add ground round and brown well.
Stir in tomato sauce, salt, pepper, and oregano, simmer for several minutes.
Pour into a 2 quart greased casserole. Press down.
Toss macaroni with cheese, arrange on top of meat mixture, packing down.
Pour beaten eggs over macaroni and cheese.
Pour milk over eggs.
Bake in 350 degree oven for 1 hour until golden brown.
Let stand 15 minutes.
Loosen around edges with spatula.
Place plate over casserole. turn over gently to unmold. Serve in wedges.

Personal Notes:
Personal Notes:
This is another of Florence Stephenson Davis's recipe from her days as school cook. This has been a family favorite. Warms over well.




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