Create A Casserole
Ingredients| SELECT ONE SAUCE 1 can pizza sauce (8 oz) 1 can tomato sauce (8 oz) 1 cup bottled spaghetti sauce SELECT ONE ONION 1/2 cup chopped onion 1 tbsp minced dried onion 1/2 tsp onion powder SELECT ONE MEAT 2 cup cubed cooked beef 2 cup cubed cooked pork 2 cup cubed fully cooked ham 2 cup cubed cooked chicken 2 cup cubed cooked turkey SELECT ONE PASTA 2 cup cooked elbow macaroni 2 cup cooked fine noodles 2 cup cooked tiny shell macaroni 2 cup cooked rigatoni 2 cup cooked cavatelli SELECT ONE CHEESE 1/2 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese 1/2 cup shredded american cheese 1/2 cup shredded monterey jack cheese USE ALL OF THESE 1 tbsp butter or margarine 2 tbsp all-purpose flour 1 can stewed tomatoes (16 oz), or cut up, tomatoes 1/4 cup water 1 dash pepper 1 . |
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In a large saucpan, melt butter or margarine. Stir in flour.
Stir in undrained tomatoes, your choice of sauce, onion or onion
powder, water, and pepper. (If using tomato sauce or pizza sauce, add
1/2 teaspoon dried oregano, crushed.)
Cook and stir till mixture is thickened and bubbly.
Stir in your choice of meat and pasta.
Turn into a 2-quart casserole. Bake, uncovered, in a 350F oven for
20 minutes.
Sprinkle your choice of cheese atop. Bake 5 minutes more or till
cheese melts.
Source: Better Homes and Gardens _His_Turn_to_Cook_
: (c) 1983 by Meredith Corporation, Des Moines, Iowa
: ISBN: 0-0696-00875-0
Posted by: Jim Speerbrecher, 10/93
Servings:
4
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SOURCE: Mennonite Country Style Recipes & Kitchen Secrets by Esther H. Shank, copyright 1987, ISBN 0 8361 3697 7. MM format by Ursula R. Taylor who got this from Sherry Pinamonti in the Feb. 1996 cookbook swap. This recipe was adapted by permission from The Richmond/Va./New (Upload by user)
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