Mother's Casserole Recipe
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.
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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