YIELD: 8 servings 2 cups uncooked corkscrew macaroni3 eggs, beaten½ cup milk½ cup (2 oz.) shredded Wisconsin cheddar cheese ¼ cup onion, finely chopped1 lb. lean ground beef1 lb. tomato sauce1 tsp. dried basil, crushed1 tsp. dried oregano, crushed½ tsp. garlic salt 1 medium tomato, thinly sliced1 green pepper, sliced into rings2 cups (8 oz.) shredded Wisconsin mozzarella cheese optional sliced black olives 1. Cook macaroni according to directions and drain well. 2. Combine eggs and ...

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