| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | French | Casseroles, Main dish, Vegetables, Meats, Breads | 8 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1/3 | c | Onion; chopped |
| 1/3 | c | Celery; chopped |
| 2 | Garlic cloves; minced | |
| 14 | Slices French bread (1/2 inch thick) | |
| 4 | lg | Tomatoes; sliced 1/2 inch thick |
| 1 | ts | Dried basil |
| 1 | ts | Dried parsley flakes |
| 1 | ts | Dried oregano |
| 1 | ts | Dried rosemary; crushed |
| 1 | ts | Garlic powder |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | ts | Olive oil or vegetable oil divided |
| 3 | tb | Butter or margarine |
| 3 | tb | All-purpose flour |
| 1 1/2 | c | Milk |
| 1/3 | c | Parmesan cheese; grated |
| 8 | oz | Mozzarella cheese; shredded (2 cups) |
INSTRUCTIONS
In a skillet, brown beef, onion, celery and garlic; drain and set aside. Toast bread; line the bottom of an ungreased 13x9x2-inch baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 tsp oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes and seasonings and oil. In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and cheese is golden brown. Yield: 8-10 servings. From the July/Aug '96 Country Woman magazine Formatted for MM by Pegg Seevers 7/26/96 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 14:54:27 EDT From: colorado-pegg@juno.com (peggy g seevers)
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