- 16
- 90 mins
- 135 mins
Ingredients
- 1/4 cup olive or salad oil
- 2 carrots, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 lbs ground beef
- 3-4 oz. cans mushroom pieces and stems
- 1 28 oz can tomatoes
- 1 12 oz can tomato paste
- a tablespoon oregano leaves
- 1/2 teaspoon pepper
- 1 16 oz pkg large shell macaroni
- 2 4 oz pkgs shredded cheddar cheese (or 2 cups)
Preparation
Step 1
About 2 Hours Before Serving:
1. In 8-quart Dutch oven over medium
heat, in hot olive oil, cook
carrots, onions and garlic until
tender, about 15 minutes, stirring
frequently. With slotted spoon,
remove vegetables to a small bowl;
set aside.
2. In oil remaining in Dutch oven over
high heat, cook ground beef until
browned, about 15 minutes, stirring
often. Return vegetables to Dutch
oven; add mushrooms, with their
liquid, tomatoes, with their
liquid, tomato paste, salt, oregano
and pepper, stirring to mix well &
break up tomatoes. Over high heat,
heat mixture to boiling. Reduce
heat to low; cover and simmer 30
minutes, stirring occasionally.
3. Cook Macaroni as label directs;
drain. Gently stir macaroni info
beef mixture in Dutch oven. Into
each of the to 2 1/2 quart freezer
to overn casseroles, spoon half of
the beef and macaroni mixture.
Sprinkle each of the casseroles
with half of the shredded cheddar
cheese.
4. Cover one casserole; bake in 350
degree oven at 45 minutes of until
heated through; serve immediately.
Freeze remaining casserole to serve
later.
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