Bare Cupboards Dinner Party Casseroles - cooking recipe

Ingredients
    2 1/2 lbs lean ground beef
    1 tablespoon olive oil or 1 tablespoon canola oil, as needed to keep meat from sticking to pan
    2 large chopped onions (about 2 cups)
    2 stalks celery & leaves, finely chopped (about 2 cups)
    3 large carrots, finely grated (about 1 1/2 cups)
    2 (35 ounce) cans Italian-style tomatoes
    2 -3 teaspoons salt, to taste
    1 1/2 teaspoons oregano, crumbled
    1 teaspoon pepper, to taste
    1 teaspoon garlic powder, to taste
    1 1/2 lbs pasta noodles, cooked and drained (she used macaroni and tiny seashell shaped pasta)
    2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry well (or use other veggies)
    1 cup grated parmesan cheese
Preparation
    Brown meat in enough oil to keep meat from sticking, about 5 minutes; drain fat.
    Add onions, celery, carrots, and cook another 5 minutes, stirring occasionally.
    Add tomatoes, salt, oregano, pepper, and garlic powder (all seasonings to taste).
    Bring sauce to a boil, then lower the heat, cover, and let simmer for 1 hour.
    Meanwhile, cook your pasta,timing it so that it is ready when the sauce has finished simmering.
    Mix pasta, sauce and spinach all together, then pour into 2 greased 9x13\" casseroles.
    Sprinkle each casserole with Parmesan cheese and bake at 350 F for about 30 minutes, or until bubbly (uncovered).

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