Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 7 ounces | Dried vermicelli; uncooked |
| 1 pounds | Ground beef |
| ¾ cup | Tomato paste |
| 1 can | Stewed tomatoes; 16 oz. can |
| 2 tablespoons | Sugar |
| 2 teaspoons | Dried basil |
| 2 teaspoons | Dried oregano |
| 1 teaspoon | Salt |
| 1 teaspoon | Garlic powder |
| ¼ teaspoon | Pepper |
| ½ cup | Green olives; sliced |
| 2 tablespoons | Butter |
| 8 ounces | American cheese; shredded, 2 |
Recipe by: Sue Klapper Preparation Time: 0:20 Heat oven to 350. Cook vermicelli according to package directions. Rinse with hot water; drain. Return to pan; set aside. Meanwhile, in 10 inch skillet cook ground beef over medium heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat. Stir in tomato paste, tomatoes, sugar, basil, oregano, salt, garlic powder and pepper. Continue cooking until mixture just comes to a boil (3 to 5 minutes). Add olives, onions and butter to cooked vermicelli in pan; toss to melt butter.
In 2 quart round casserole layer half of vermicelli mixture and half of meat mixture; repeat layers. Sprinkle with cheese. Bake for 20 to 30 minutes or until bubbly around edge. Source: Land o Lakes One Dish Meals. Submitted By BILL SPALDING On 04-26-95