1 box macaroni noodles, cooked and drained
1 1/2 lb ground meat- seasoned and browned
1 onion, diced
1 clove garlic, minced (or 1/2 tsp garlic powder)
2 cans diced tomatoes (14.5 oz), UNdrained
2 carrots, shredded with large hole shredder
3 celery stalks, diced
2 cans corn (14.5 oz), drained
32 oz spaghetti sauce
5 tbsp sour cream (optional)
Shredded Mozzerella, Montery Jack or Parmesean cheese
Directions
Drain cooked meat and add to noodles in a large pot/dutch oven.
In the skillet you cooked the meat in, add the onion and garlic and cook on medium-low heat for 2 minutes. Add in the diced tomatoes, celery, corn, and carrots. Increase heat to medium-high and let come to a boil, stirring occasionally.
Add vegetable mixture to noodle/meat mixture, combining well. Add in spaghetti sauce, and sour cream, stirring well.
Cover and turn heat to medium, allowing it to come to a low boil.
Serve in bowls and top with shredded cheese!
