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Casserole Italiano Recipe
|Ground beef||1 Pound|
|Canned tomato sauce||16 Ounce (2 Cans Of 8 Ounce Each)|
|Dried parsley flakes||1⁄2 Teaspoon|
|Dried celery flakes||1⁄2 Teaspoon|
|Cayenne pepper||To Taste (Few Grains)|
|Worcestershire sauce||3 Drop|
|Bay leaf||1 Small|
|Garlic||1 Clove (5 gm), minced|
|Cream cheese||6 Ounce, softened (1 Package)|
|Creamed cottage cheese||1 Cup (16 tbs)|
|Dairy sour cream||3 Tablespoon|
|Finely chopped green onion||1⁄4 Cup (4 tbs)|
|Finely chopped green pepper||2 Tablespoon|
|Macaroni||6 Ounce, cooked, drained (About 2 Cups, Small)|
|Butter/Margarine||1 Tablespoon, melted|
Serving size: Complete recipe
Calories 3148 Calories from Fat 1958
% Daily Value*
Total Fat 220 g338.4%
Saturated Fat 101.1 g505.5%
Trans Fat 0 g
Cholesterol 620.1 mg206.7%
Sodium 5681.7 mg236.7%
Total Carbohydrates 178 g59.4%
Dietary Fiber 16.5 g66.1%
Sugars 38.6 g
Protein 129 g258.8%
Vitamin A 164.4% Vitamin C 224.8%
Calcium 42.9% Iron 109.1%
*Based on a 2000 Calorie diet
Add the ground beef and cook until browned, separating meat into pieces with a spoon.
Stir in a mixture of tomato sauce and seasonings.
Cook uncovered over very low heat about 30 minutes, stirring occasionally.
Remove from heat and discard bay leaf.
Blend the cream cheese, cottage cheese, sour cream, green onion, and green pepper.
Turn one half of cooked macaroni into a 2-quart casserole.
Drizzle with one half of melted butter.
Spread cheese mixture over macaroni and cover with the meat mixture.
Top with remaining macaroni and drizzle with melted butter.
Sprinkle with paprika.
Cover and bake at 375Â°F 30 minutes.
Remove cover; heat 15 minutes longer.