| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Casseroles, Ground beef |
20 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ground Beef |
| 2 |
tb |
Vegetable Oil |
| 2 |
lg |
Onions; chopped |
| 3 |
|
Stalks Celery Leaves; chopped |
| 3 |
lg |
Grated Carrots |
| 2 |
cn |
Italian Style Tomatoes; 2 lb 3 oz. each |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Leaf Oregano; crumbled |
| 1 |
ts |
Pepper |
| 1 |
ts |
Garlic Powder |
| 1 1/2 |
lb |
Macaroni |
| 2 |
pk |
Frozen Spinach; thawed, not drained |
INSTRUCTIONS
Brown ground beef in oil in a large pan. Add onions, celery and carrots.
Cook 5 minutes. Stir in tomatoes, salt, oregano, pepper and garlic. Bring
to a boil then lower heat, cover and simmer 1 hour. Meanwhile, cook
macaroni according to directions and set aside. When sauce is done, stir in
pasta and spinach. Mix thoroughly. Put in 2 13x9x2 casseroles and sprinkle
with 1 cup parmesan cheese, cover, label and freeze. To serve, thaw
completely and bake at 350 for 30 minutes, or until edges are bubbly and
center is hot.
Posted to TNT Recipes Digest by Terrie Price <MKTerrie@conterra.com> on Feb
20, 1998
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