This is also another recipe that is great for freezing. I made two the first time I attempted the recipe, froze one and eventually it was taken to a friend's house as a meal. I always try to have a casserole, stew or other in the freezer at all times that can be used for a friend or relative in need.
Why, yes. I do live in the South and in a small town. The cure for everything is FOOD!
Ingredients:
- 1 lb. ground meat
- 1 onion, chopped
- 2 - 5 cloves garlic, minced ( I used 5)
- 1 red or yellow bell pepper, chopped
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 3/4 cup water
- 2 tsp. dried Italian seasoning
- 2 cups elbow macaroni
- 8 oz. pkg. cream cheese, cubed
- 3/4 cup milk
- 1/3 cup sour cream
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup grated mozzarella cheese
- Preheat oven to 350 degrees.
- Bring a large pot of salted water to a boil.
- Brown the ground meat, onion, and garlic in heavy saucepan/skillet, stirring to break up meat. Add green bell pepper when meat is almost cooked; continue to simmer until completely browned.
- Drain meat and veggies well.
- Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
- Meanwhile, cook elbow macaroni as directed on package.
- While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce.
- Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
- In 2 quart casserole dish, place all of cream cheese mixture.
- Top with all of the ground meat mixture and sprinkle with remaining 1/4 cup Parmesan cheese and the mozzarella.
- Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
- Add 1 Tbsp. cornstarch to the cream cheese sauce.
- Prepare casserole as directed, except instead of baking, chill in refrigerator.
- Wrap well and freeze up to 3 months.
- To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes, then uncover and bake 5-10 minutes longer until bubbly.
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