Frances Ellen Speaks!

Italian Beef Casserole Recipe

I have been a cooking fool today. You can always tell when I’ve been cooking up a storm–my kitchen is a mess. But the results are usually excellent. Here’s one of the things I’ve been cookin’.

Italian Beef Casserole

This one takes a little more time, but there is plenty leftover. It freezes well.

2 lbs ground beef, chop into bite size pieces while it’s browning
2 tblspns olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 tsp each of dried oregano and basil
salt and black pepper
1 green pepper, chopped
1-6 oz. can black pitted olives, drained and halved
8 oz macaroni or spaghetti
1-28 oz can tomatoes
1 can corn, drained
1 cup cheddar cheese, cubed
1/2 cup grated parmesan cheese
1-8 oz can tomato sauce
Cook the macaroni/spaghetti. Cook 2 minutes less than box instructions

While the pasta is cooking - In a large pot or skillet, brown ground beef, garlic and onions in olive oil. Add the oregano, basil, salt and black pepper. Stir frequently. When meat is browned sufficiently, add green pepper, black olives, canned tomatoes, corn and the cooked pasta.

Blend in the cubed cheddar cheese.

Turn into a large casserole baking pan. Sprinkle top with parmesan cheese. Cover. Bake at 350 for 30 minutes.

Remove from oven and immediately swirl the tomato sauce over the top of the casserole.

Serve with Italian or French loaf of bread. This should feed 8 to 10 hungry people.

Note: I like to serve a Caesar Salad to start off. That’s when I bring out the loaves of bread and sweet cream butter. Decadent, I know! But to make up for it, I serve assorted fresh fruit for dessert.

For those who are following my Chinese Zodiac series, see Year of the Rooster