4TH OF JULY TRIPLE-LAYERED SAVORY CASSEROLE

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4th of July Triple-Layered Savory Casserole image

From Family Favorites Cookbooks by Readers Digest, c. 1993. THREE LAYERS OF YUMMY - VEGETABLE, MEAT & PASTA! This dish is a crowd-pleaser at a 4th of July celebration or at a pot luck supper. Can substitute ground turkey or veal for the ground beef. For serving, use a clear, ovenproof dish to show off the layers of the vegetables, beef, and macaroni. This casserole can be assembled a day ahead and kept, covered with plastic wrap, in the refrigerator until ready to bake.

Provided by NELady

Categories     Vegetable

Time 1h30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 24

2 tablespoons unsalted butter
1 medium leek, trimmed, rinsed, and cut in 1/4-inch slices (white and some green part)
1 medium green bell pepper, cored, seeded, and cut into 1/2-inch pieces (about 3/4 cup)
2 medium zucchini, trimmed and cut into 1/2-inch pieces (2 cups)
1 (10 ounce) package frozen leaf spinach, thawed and drained
1/8 teaspoon salt (to taste)
1/8 teaspoon fresh coarse ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1 lb lean ground beef
1/2 cup beef stock
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/8 teaspoon salt (to taste)
1/8 teaspoon fresh coarse ground black pepper
6 ounces elbow macaroni (about 2-1/2 cups)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups milk
6 ounces shredded sharp cheddar cheese (about 1-1/2 cups)
1/8 teaspoon white pepper

Steps:

  • To make the Vegetable Layer: In a large skillet over moderate heat, melt the 2 tablespoons of butter. Add the leek and saute for 2 to 3 minutes, or until softened. Add the bell pepper and suate for 3 minutes more. Add the zucchini and spinach and saute for 3 minutes more. Season to taste with 1/8 teaspoons each of the salt and pepper. Using a slotted spoon, transfer the mixture to a 2-1/2 quart casserole and set aside.
  • To make the Meat Layer: In a large skillet, heat the oil over moderate heat for 1 minute. Add the onion and celery and saute for 5 minutes, or until the onion is translucent. Add the beef and cook, stirring continuously, for 5 minutes, or until no pink color remains. Stir in the stock, tomato paste, oregano, thyme, and basil. Cook, uncovered, stirring occasionally, for 5 minutes. Season to taste with the 1/8 teaspoon each of the salt and pepper. Remove the pan from the heat. Spoon the meat mixture evenly over the Vegetable Layer.
  • To make the Macaroni-Cheese Layer: Bring a large saucepan of water to a boil over high heat. Cook the macaroni in the boiling water, or until al dente. Drain well, rinse under cold running water, and drain again.
  • Preheat the oven to 350*F. IN a medium-size saucepan over moderate heat, melt the 2 tablespoons of butter. Slowly add the flour and cook, stirring continuously, for 2 minutes, or until a pale straw color. Gradually add the milk, stirring continuously, until the sauce is smooth. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 2 minutes, or until thickened slightly.
  • Remove the pan from the heat and stir in 1-1/4 cups of the cheese. Season to taste with the white pepper. Stir in the macaroni. Spoon the macaroni mixture over the Meat Layer. Sprinkle with the remaining 1/4 cup of cheese.
  • Bake for 25 to 30 minutes, or until the top is golden and the layers are heated through. Remove the casserole from the oven and serve immediately.

Nutrition Facts : Calories 552.1, Fat 29.9, SaturatedFat 15.7, Cholesterol 106.4, Sodium 553.1, Carbohydrate 39.9, Fiber 4.9, Sugar 5.5, Protein 32.3

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