| 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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