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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Spanish Casserole 16 Servings

INGREDIENTS

2 -(up to)
3 lb Lean ground beef
6 md Size tomatoes; peeled and coarsly chopped
1/2 md Size spanish onion; chopped (up to)
4 Stalks celery; include inner stalks with leaves; chopped
1/2 Green pepper; diced (up to)
8 sm Potatoes; quartered
1 cn Tomato paste (5.5 oz)
1 pk Tri-vegetable pasta (3/4 of 375g box)
1 c (1-2 ears) niblet corn (up to)
20 Whole baby carrots (2-3 inces long
1 sm Zuchini (4 inches) sliced diagonally
1 c Green beans
2 c Broccoli flowerettes
1 cn Dark kidney beans
Other vegetable of your coice

INSTRUCTIONS

BASE
OPTIONAL
From:    Janine Vandenberg <jvandenb@KENT.NET>
Date:    Tue, 16 Jul 1996 16:40:41 -0400
1. brown the ground beef and drain; put in large stock pot
2. Add tomatoes, onion, celery green peper, tomato paste and enough water
to cover; allow to simmer about 1 hour
3. Add potatoes and carrots (optional)
4. When potatoes and carrots are soft but not mushy add corn, green beans
and mushrooms; add water if necessary; allow to cook for 15 minutes
5. Add kidney beans and tri vegetable pasta; cook until pasta is "just
undercooked"
6. add broccoli, zuchini and cook until the pasta is soft
*makes 2 large cassaroles
*to freeze - divide into 4" deep tin cassarole pans and allow to cool,
cover with waxpaper then tinfoil; be sure all sides are sealed and label
*to reheat frozen cassarole - place frozen cassarole pan on cookie sheet;
bake 350 F about 2 hours (I put it in in the morning and set the timer,
suppers ready when I get home).
EAT-L Digest 15 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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