Make Ahead Cheese And Hamburger Casserole Recipe
Servings: 1
Ingredients
- 1 lb grnd round
- 1 c. onion, minced
- 3 x cloves garlic, crushed
- 1 pkt (8 ounce.) mushrooms, pre-sliced
- 6 tsp tomato paste
- 1 tsp sugar
- 1 tsp dry thyme
- 1 tsp dry oregano
- 1/4 tsp pepper
- 1 can (28 ounce.) whole tomatoes un-liquid removed & minced (or possibly crushed tomatoes)
- 1/3 c. all-purpose flour
- 2 1/2 c. lowfat milk
- 1 c. (4 ounce.) crumbled feta cheese
- 3/4 c. (3 ounce.) part-skim mozzarella cheese, shredded
- 4 c. penne (tubular-shaped pasta), uncooked
- 1 tsp fresh parsley minced (optional)
Directions
- Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat till browned, stirring to crumble. Drain any grease. Add in mushrooms; cook 5 min or possibly till tender. Add in tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat, and simmer,uncovered, 20 min. Set aside. Place flour in a medium saucepan. Gradually add in lowfat milk, stirring with a whisk till blended. Place over medium heat; cook 10 min or possibly till thick, stirring constantly. Stir in cheeses; cook 3 min or possibly till cheeses heat, stirring constantly. Reserve 1/2 c. cheese sauce. Pour remaining cheese sauce, beef mix, and pasta into a 13 x 9 inch baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mix. Cover and chill 24 hrs. Preheat oven to 350 degrees. Bake at 350, covered, for 1 hour and 10 min or possibly till thoroughly heated and pasta is tender; sprinkle withparsley, if you like.
- Tips: The penne doesn't have to be cooked beforehand because it absorbs the liquid when refrigerated overnight. If you want to make it the same day, cook the pasta before combining with all the ingredients. For convenience, use pre-crumbled feta and pre-shredded mozzarella
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