Meat and Pasta Bake

Recipe from Better Homes and Gardens New Cookbook

• 4 oz. small shell macaroni or elbow macaroni
• 1 lb. ground beef (or caribou, moose, etc.)
• 1/2 C. chopped onion
• one 10-3/4 oz. can condensed cream of mushroom soup
• 1 C. shredded cheddar cheese
• 8 oz. sour cream
• 1/4 C. milk
• 1 tsp. Worchestershire sauce
• 3/4 tsp. dried thyme, marjoram, or savory, crushed
• one 10-oz package frozen mixed vegetables
  (or one 15-oz can mixed vegatables, drained)
• 1/4 C. crushed Ritz crackers (about 7)

Cook pasta according to package directions. Drain; set aside. In a large skillet, cook meat and onion until meat is browned; drain fat. Stir in soup, cheese, sour cream, milk, Worshetershire sauce, and herb. Stir in vegetables and pasta. Transfer to a 2-quart casserole.

Bake, uncovered, in a 375-degree F. oven for 30 minutes. Stir. Sprinkle with crushed crackers. Bake, uncovered, for 5 to 10 minutes more or until heated through.