Make-ahead cheese-and-hamburger casserole

4 Servings

Ingredients

Quantity Ingredient
1 pounds Ground round
1 cup Onions; chopped
3 Cloves garlic; crushed
1 pack Mushrooms; sliced
6 tablespoons Tomato paste
1 teaspoon Sugar
1 teaspoon Dried thyme
1 teaspoon Dried oregano
¼ teaspoon Pepper
1 can Whole tomatoes; chopped
⅓ cup All-purpose flour
2½ cup Milk; 2% lowfat
1 cup Feta cheese; crumbled
⅔ cup Mozzarella cheese
4 cups Penne; uncooked
1 tablespoon Fresh parsley; chopped (optional)

Directions

1. Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until browned, stirring to crumble. Add mushrooms; cook 5 minutes or until tender. Add tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. Set aside.

2. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in the cheeses; cook 3 minutes or until the cheeses melt, stirring constantly. Reserve ½ c. cheese sauce. Pour remaining cheese sauce, beef mixture, and pasta into a 13x9 inch-baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mixture.

Cover and refrigerate 24 hr.

3. Preheat oven to 350 F.

4. Bake at 350 F, covered, for 1 hr and 10 minutes or until thoroughly heated and pasta is tender; sprinkle with parsley, if desired.

Copyright credit: 1996 by Bon Appetit Magazine © 1996 Lifetime Entertainment Services. All rights reserved.

Recipe by: www.Lifetimetv.com

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998

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