Mother's Casserole Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseSide DishMethodBaked
Main IngredientVegetableInterest GroupClassic

Ingredients

 
Ground beef or lamb 1 pound
 
Onion 1, chopped
 
Tomatoes 1 28 ounce can, drain and reserve liquid
 
Green pepper 1 small, cut in strips
 
Zucchini 6 medium, thickly sliced
 
Medium cheddar cheese 1/4 cup shredded
 
Flour 2 tablespoons
 
Ripe olives 1/2 cup sliced
 
Garlic clove 1, crushed
 
Salt 1 teaspoon
 
Oregano 1/4 teaspoon
 
Parmesan cheese grated
 
Paprika

Directions

Sprinkle salt in hot teflon* skillet; add meal and onion; saute until meal is light brown and crumbly.
Drain off extra fat.
Add drained tomatoes, green pepper strips, and zucchini slices; saute 10 minutes.
Add reserved tomato liquid mixed with 2 tablespoons flour, cheese, olives, garlic, and seasoning.
Reheat for a minute; then spoon into casserole.
Sprinkle thickly with the parmesan cheese and paprika.
Bake at 350° for i hour until thick and browned.

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