Hamburger Upside-Down Casserole

Prepare the day before serving.

2 1/2 cups (3/4 pound) elbow macaroni
3 tablespoons margarine
1/2 cup minced onion
2 teaspoons minced garlic
1 pound ground chuck
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1 (8 ounce) package Cheddar cheese, grated
3 eggs, beaten
3/4 cup milk
1 or 2 (10 ounce) packges frozen asparagus

Cook macaroni and drain.

Meanwhile in a hot skillet, melt butter. Saute onion and garlic until tender. Add ground
beef. Cook, stirring constantly, until brown. Stir in tomato sauce, salt, pepper and oregano. Simmer a few minutes. Spread over bottom of 2-quart casserole.

Toss drained, cooked macaroni with grated Cheddar cheese. Arrange on top of meat and
tomato mixture in casserole, packing it down.

Combine beaten eggs and milk; pour over macaroni. Cover casserole with plastic wrap. Refrigerate until next day.

About 2 hours before serving, heat oven to 350 degrees F. Let casserole stand at room temperature 15 minutes. Bake 1 1/2 hours or until macaroni is golden brown and custard is set. When done, remove from oven. Loosen from around edge with spatula and carefully unmold onto serving platter.

Meanwhile, cook asparagus and arrange around casserole to serve.