| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Italian | Casseroles, Cheese, Italian, Pasta | 6 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | lg | Onion — chopped |
| 14 | To16 oz.can | |
| 1 | Clove garlic — minced | |
| 6 | oz | Can |
| 1 | lb | Yellow cheese — |
| Grated/divided in 2 | ||
| 1/2 | lb | Fresh mushrooms |
| 2 | tb | Worcestershire sauce |
| Salt and pepper — to taste | ||
| Red pepper — to taste | ||
| 10 | oz | Vermicelli |
| Tomatoes | ||
| Tomato paste |
INSTRUCTIONS
Brown ground beef until it is no longer pink. Add onion and gari. Fry on Medium heat until onion is soft. Add tomatoes and tomato paste, cooking until most of the mositure is gone. Add half of grated cheese (rat cheese or mild Cheddar) and stir until melted. Add mushrooms, cut in half if large, Worcestershire sauce, black and red pepper to taste and salt (start with 3/4 teaspoon). Boil vermicelli until al dente. Add to sauce. Place in shallow casserole and top with rest of grated cheese. Bake in 300 F. to 325 F. oven until bubbly and cheese is melted nicely, about 45 minutes. Recipe By : DDMmom/AOL From: "Jim Sposato" Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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