Casseroles have really gone out of style in terms of food. But I love casseroles. They usually contain at least one vegetable and a protein. My favorite part of a casserole is the leftovers. My husband eats all the time, and by all the time I mean, his meal starts in the morning when he awakens and lasts until he falls asleep at night. He easily eats every two hours. So leftovers in my house rarely go to waste. Casseroles are the best way to get him to eat vegetables. If I have a left over roast for example, he'll eat up the meat but will never eat the leftover veggies or even potatoes. If it's all mixed up in a casserole, he gets veggies with each serving! Needless to say, I'm always trying to create new and different casseroles. This was a very successful casserole experiment that incorporates pizza ingredients.
Upside Down Pizza Casserole
2 pounds of lean ground beef
2 medium onions, chopped
1 medium pepper, red or green, your preference
1 clove garlic, minced, add more if you prefer
1 teaspoon Italian Herb seasoning
1 teaspoon dried oregano
2 cups of prepared spaghetti sauce, preferably meatless
Preheat oven to 400F. In a large skillet brown meat, breaking it up with the spoon as it cooks. Drain off fat and liquid. Discard. Add onion, peppers, garlic and herbs. Stir in spaghetti sauce. Bring to a boil. Simmer about 10 - 15 minutes until thickened.
Prepare crust mix
Mix 1 cup of milk, 1 tablespoon of vegetable oil and 2 eggs with an electric mixer on medium speed until well beaten, about 1 minute. To this add 1 cup of all purpose or whole wheat flour and about 1/2 teaspoon of salt. Mix on medium speed for about two minutes. When the meat mixture is ready pour in to an ungreased 9 x 13 pan. Top meat mixture with 2 cups of shredded mozzarella cheese. pour crust mix over top. Sprinkle with about 1/4 cup of Parmesan cheese. Bake in preheated over about 30 - 35 minutes until the crust is lightly browned and looks bubbled up. Let sit about 5 minutes. Serve with salad. Makes about 6 - 8 servings
Showing posts with label casseroles. Show all posts
Showing posts with label casseroles. Show all posts
Friday, January 29, 2010
Saturday, March 14, 2009
Dinner Tonight
Tonight I made a casserole that was tasty and easy. It does take 2 hours to cook in the oven, but it's great for when you have time earlier in the day to prepare your supper but are going to be busy with stuff just before you want to eat.
I prepared this, put it in the oven and then my girlfriend came over to borrow a tomcat to use as stud. We had a nice visit, a cup of coffee, all while my supper was cooking away in the oven.
I adjusted the recipe a bit, can't help myself! But after eating it, I have adjusted it again before posting it here. It's similar to Shepherd's Pie but you slice the potatoes instead of using mashed. Since I don't really like mashed potatoes, this recipe appealed to me.
Three of us ate and my husband, who never says if it's good or not, had two helpings. My guess is, he liked it.
Here's the recipe, with all adjustments:
Meat and Potato Casserole
2 tablespoons of butter
2 tablespoons of flour
1 large clove of garlic, finely chopped
1 1/2 cups of chopped celery
2 1/2 cups whole milk
2 medium onions, chopped
2 pounds of lean ground beef
salt and pepper to taste
1 1/2 - 2 pounds of potatoes, peeled and thinly sliced
2 cups of frozen corn or canned corn, drained
2 cups of your favorite cheese - I used cheddar
2 cups of fresh, toasted bread crumbs
Preheat oven to 325F
In a medium saucepan, melt butter, add garlic and cook until soft over medium heat. Add flour, stirring constantly until smooth. (This butter and flour mixture is called a rue, it will thicken your sauce) Slowly add milk, stirring constantly, bring to a boil, stir until slightly thicken, remove from heat and set aside.
In a skillet, over medium-high heat, brown ground beef with onion. Season with salt and pepper to taste. Drain any fat off meat, stir in celery.
Peel and slice potatoes, no thicker than a 1/4 inch. I use the food processor, so the slices are pretty thin.
In a 5 quart casserole place half the meat. Cover meat with all the potatoes. Cover the potatoes with the corn. Pour white sauce over the corn. Place the other half of the meat mixture over top the corn. Sprinkle shredded cheese on top, then breadcrumbs.
Bake uncovered for about two hours.
Serves 4 - 6 people. Add a green salad on the side.
I prepared this, put it in the oven and then my girlfriend came over to borrow a tomcat to use as stud. We had a nice visit, a cup of coffee, all while my supper was cooking away in the oven.
I adjusted the recipe a bit, can't help myself! But after eating it, I have adjusted it again before posting it here. It's similar to Shepherd's Pie but you slice the potatoes instead of using mashed. Since I don't really like mashed potatoes, this recipe appealed to me.
Three of us ate and my husband, who never says if it's good or not, had two helpings. My guess is, he liked it.
Here's the recipe, with all adjustments:
Meat and Potato Casserole
2 tablespoons of butter
2 tablespoons of flour
1 large clove of garlic, finely chopped
1 1/2 cups of chopped celery
2 1/2 cups whole milk
2 medium onions, chopped
2 pounds of lean ground beef
salt and pepper to taste
1 1/2 - 2 pounds of potatoes, peeled and thinly sliced
2 cups of frozen corn or canned corn, drained
2 cups of your favorite cheese - I used cheddar
2 cups of fresh, toasted bread crumbs
Preheat oven to 325F
In a medium saucepan, melt butter, add garlic and cook until soft over medium heat. Add flour, stirring constantly until smooth. (This butter and flour mixture is called a rue, it will thicken your sauce) Slowly add milk, stirring constantly, bring to a boil, stir until slightly thicken, remove from heat and set aside.
In a skillet, over medium-high heat, brown ground beef with onion. Season with salt and pepper to taste. Drain any fat off meat, stir in celery.
Peel and slice potatoes, no thicker than a 1/4 inch. I use the food processor, so the slices are pretty thin.
In a 5 quart casserole place half the meat. Cover meat with all the potatoes. Cover the potatoes with the corn. Pour white sauce over the corn. Place the other half of the meat mixture over top the corn. Sprinkle shredded cheese on top, then breadcrumbs.
Bake uncovered for about two hours.
Serves 4 - 6 people. Add a green salad on the side.
Subscribe to:
Comments (Atom)
