Subj : Nat Canned Food Month - 1
To   : All
From : Dave Drum
Date : Thu Feb 16 2023 04:21:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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