Make-ahead cheese-and-hamburger casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground round |
| 1 | cup | Onions; chopped |
| 3 | Cloves garlic; crushed | |
| 1 | pack | Mushrooms; sliced |
| 6 | tablespoons | Tomato paste |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Dried oregano |
| ¼ | teaspoon | Pepper |
| 1 | can | Whole tomatoes; chopped |
| ⅓ | cup | All-purpose flour |
| 2½ | cup | Milk; 2% lowfat |
| 1 | cup | Feta cheese; crumbled |
| ⅔ | cup | Mozzarella cheese |
| 4 | cups | Penne; uncooked |
| 1 | tablespoon | Fresh parsley; chopped (optional) |
Directions
1. Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until browned, stirring to crumble. Add mushrooms; cook 5 minutes or until tender. Add tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. Set aside.
2. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in the cheeses; cook 3 minutes or until the cheeses melt, stirring constantly. Reserve ½ c. cheese sauce. Pour remaining cheese sauce, beef mixture, and pasta into a 13x9 inch-baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mixture.
Cover and refrigerate 24 hr.
3. Preheat oven to 350 F.
4. Bake at 350 F, covered, for 1 hr and 10 minutes or until thoroughly heated and pasta is tender; sprinkle with parsley, if desired.
Copyright credit: 1996 by Bon Appetit Magazine © 1996 Lifetime Entertainment Services. All rights reserved.
Recipe by: www.Lifetimetv.com
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998