• Nat Canned Food Month - 1

    From Dave Drum@1:3634/12 to All on Wed Feb 15 14:05:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Talerine Beef Casserole
    Categories: Beef, Casserole, Pasta
    Yield: 8 Servings

    12 oz Bag egg noodles
    1 md White onion; peeled, chopped
    1 Bell pepper; seeded, chopped
    - fine
    3 cl Garlic; minced
    Oil for sauteing
    1 1/2 lb Ground beef chuck
    Salt
    4 oz Mushrooms; sliced
    28 oz Can tomatoes
    1 1/2 c Canned corn; or frozen
    15 oz Can black olives; drained,
    - chopped
    1 lb Cheddar cheese; grated

    Set the oven @ 350ºF/175ºC and bring a large pot of
    salted water to a boil for the egg noodles.

    Heat 2 Tb oil on medium high heat in a large, heavy
    bottomed pot. Add the onions and bell pepper and saute
    until softened. Add garlic and cook for a minute more.

    Add the tomatoes, breaking them up with your fingers or
    a knife, if you are using whole canned tomatoes. Bring
    to a simmer and let cook for 10 minutes. Lower the heat
    to warm.

    In a separate skillet, heat to medium-high. Add a couple
    tablespoons oil to the pan and brown the meat, working
    in batches. Break up about half of the ground beef into
    the pan. Do not stir, but let sit and cook for a minute
    or two until brown. Sprinkle a little salt over the meat
    while cooking.

    Once brown on one side, stir the meat a little to get
    the other sides browned.

    Once the meat is thoroughly browned, use a slotted spoon
    to remove the meat from the pan and put it in with the
    tomatoes, onions, and peppers.

    Brown the second batch of ground beef the same way.

    Using the same pan that you had used for browning the
    beef, saute the mushrooms in the remaining oil and beef
    drippings. Once browned, add the mushrooms to the beef
    and tomato mixture.

    While the mushrooms are cooking, add the egg noodle
    pasta to the boiling water.

    Cook as directed, about 4-5 minutes. Drain when cooked,
    but still a little firm (al dente).

    Add egg noodles, corn, chopped olives, and about 2/3 of
    the cheese to the large pot of beef and tomato mixture.
    Gently mix in.

    Transfer mixture to a large casserole dish, or to two
    casserole dishes if you don't have one that is large
    enough. Sprinkle remaining cheese on top of casserole.
    Place in the oven. Cook for 30 minutes (can go as long
    as an hour).

    Serves 8.

    http://www.elise.com/recipes

    Meal Master Format by Dave Drum - 15 October 2008

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