Twelve gorilla casserole
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Ground Beef |
| 2 | tablespoons | Vegetable Oil |
| 2 | larges | Onions; chopped |
| 3 | Stalks Celery Leaves; chopped | |
| 3 | larges | Grated Carrots |
| 2 | cans | Italian Style Tomatoes; 2 lb 3 oz. each |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Leaf Oregano; crumbled |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Garlic Powder |
| 1½ | pounds | Macaroni |
| 2 | packs | Frozen Spinach; thawed, not drained |
Directions
Brown ground beef in oil in a large pan. Add onions, celery and carrots.
Cook 5 minutes. Stir in tomatoes, salt, oregano, pepper and garlic. Bring to a boil then lower heat, cover and simmer 1 hour. Meanwhile, cook macaroni according to directions and set aside. When sauce is done, stir in pasta and spinach. Mix thoroughly. Put in 2 13x9x2 casseroles and sprinkle with 1 cup parmesan cheese, cover, label and freeze. To serve, thaw completely and bake at 350 for 30 minutes, or until edges are bubbly and center is hot.
Posted to TNT Recipes Digest by Terrie Price <MKTerrie@...> on Feb 20, 1998