At a family gathering, Aunt Evelyn and I were putting together the casserole and decided we preferred the name "Gorilla Casserole". The name stuck and I made it often for my family. Instead of filling two 9" x 13" pans, I would put it in four 8" x 8" pans. That way I could freeze three pans for later meals. I never tested it with 12 hungry gorillas but it did fill up teenage boys!
2 1/2 lbs ground meat
2 Tbs vegetable oil
2 cups chopped onions (2 large)
2 cups chopped celery (3 ribs)
1 1/2 cups grated carrots (3 large)
4 lbs tomatoes chopped or equivalent in canned tomatoes (two 2lb.3oz. cans Italian-style)
2 Tbs salt
1 1/2 tsp oregano
1 tsp pepper
1 tsp garlic powder
20 oz frozen spinach
24 oz macaroni or noodles
1 cup Parmesan cheese
Brown meat & drain fat. Stir in ingredients listed through garlic powder. Bring to a boil, lower heat & cover; simmer 1 hour.
Meanwhile; per package directions cook 1-1/2 lbs macaroni shells, or elbow macaroni, or noodles, drain & set aside.
When sauce is don, stir in cooked pasta & spinach, slightly thawed. Mix thoroughly.
Pour into 2 9x13 pans. Top with Parmesan cheese.
Oven - 350 degrees
Bake for about 30-45 minutes until heated through, bubbly and cheese is melted.