Sunday, August 26, 2007

Acadian Beef Casserole


INGREDIENTS
1/4 Cup Oil
1/3 Cup Finely Chopped Onions
3 Cloves Crushed Garlic
1 1/2 Cup Diced Celery
1 Cup Diced Carrots
1 1/2 Lbs. Ground Chuck
1 Can Mushrooms
1 Can Crushed Tomatoes (19 oz)
1 Can Tomoto Paste
1 Tbsp. Salt or less to taste
1/2 Tsp of each Pepper, Dried
Oregano and Dried Basil
8 Oz Small Shell Pasta
10 Oz. Frozen Spinach, Chopped
Buttered French Bread Cubes to
Cover Top of Mixture
1 Cup Grated Cheddar Cheese
Grated Parmesan Cheese


METHOD
In large skillet, in hot oil, saute onion, garlic, carrot, celery, until onion is golden, about 5 minutes
Add beef stirring until red disappears
Add mushrooms, tomato paste, tomatoes, salt pepper, oregano and basil, simmer uncovered for 1 1/2 hours.
Can be cooled and refrigerated until needed. Also freezes well
Preheat Oven to 350 degrees
Cook pasta shells and spinach according to package directions.
Reheat Sauce and add well drained pasta and chopped spinach.
Turn into a 3 quart casserole, top with buttered bread cubes and grated cheese
Bake uncovered for 30 minutes or until top is browned.
Serve and sprinkle with Parmesan Cheese.

Submitted by Joy

http://www.jrank.org/

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