---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Casseroles, Meats
       Yield: 4 servings
 ------------------------------SELECT ONE SAUCE------------------------------
       1 cn Pizza sauce (8 oz)
       1 cn Tomato sauce (8 oz)
       1 c  Bottled spaghetti sauce
 ------------------------------SELECT ONE ONION------------------------------
     1/2 c  Chopped Onion
       1 tb Minced Dried Onion
     1/2 ts Onion Powder
 ------------------------------SELECT ONE MEAT------------------------------
       2 c  Cubed Cooked Beef
       2 c  Cubed Cooked Pork
       2 c  Cubed Fully Cooked Ham
       2 c  Cubed Cooked Chicken
       2 c  Cubed Cooked Turkey
 ------------------------------SELECT ONE PASTA------------------------------
       2 c  Cooked Elbow Macaroni
       2 c  Cooked Fine Noodles
       2 c  Cooked Tiny Shell Macaroni
       2 c  Cooked Rigatoni
       2 c  Cooked Cavatelli
 -----------------------------SELECT ONE CHEESE-----------------------------
     1/2 c  Shredded Mozzarella cheese
     1/2 c  Shredded Cheddar cheese
     1/2 c  Shredded American cheese
     1/2 c  Shredded Monterey Jack
            - cheese
 ------------------------------USE ALL OF THESE------------------------------
       1 tb Butter or margarine
       2 tb All-purpose flour
       1 cn Stewed tomatoes (16 oz),
            - OR cut up Tomatoes
     1/4 c  Water
       1 ds Pepper
      In a large saucpan, melt butter or margarine.  Stir in flour.
      Stir in undrained tomatoes, your choice of sauce, onion or onion powder,
   water, and pepper. (If using tomato sauce or pizza sauce, add 1/2 teaspoon
   dried oregano, crushed.)
      Cook and stir till mixture is thickened and bubbly.
      Stir in your choice of meat and pasta.
      Turn into a 2-quart casserole. Bake, uncovered, in a 350F oven for 20
      Sprinkle your choice of cheese atop.  Bake 5 minutes more or till cheese
   Source: Better Homes and Gardens _His_Turn_to_Cook_
   :       (c) 1983 by Meredith Corporation, Des Moines, Iowa
   :       ISBN: 0-0696-00875-0
   Posted by: Jim Speerbrecher, 10/93