 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
|
I made this for dinner tonight and was impressed. Simple but good. I adapted this recipe (slightly) from a recipe found in the Shady Maple Employee Cookbook: Recipes from the Heart, a cookbook published by the employees of a restaurant I used to hostess at. The original recipe was submitted by Edna Horning. Serve with a green salad. Ingredients:
1 1/2 lbs ground beef |
2 medium sweet potatoes |
8 ounces baby carrots |
2 cups frozen peas |
1 large onion |
4 celery ribs |
2 (25 1/2 ounce) jars tomato sauce (use a good sauce as it will be the primary flavoring of the casserole) |
8 slices mozzarella cheese or 8 slices farmer cheese |
salt and pepper |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9 by 13 baking dish.
3. Brown the ground beef.
4. Meanwhile peel and dice the sweet potatoes, layer them on the bottom of the baking dish and sprinkle with salt and pepper.
5. Slice the carrots, layer over the potatoes and sprinkle with salt and pepper.
6. Layer the peas over the carrots and sprinkle with salt and pepper.
7. Dice the onion and layer over the peas, sprinkle with salt and pepper.
8. Dice the celery and layer over the onions, sprinkle with salt and pepper.
9. Layer the browned ground beef over the celery.
10. Pour the tomato sauce over the entire casserole.
11. Bake for 1 hour.
12. Top the casserole with the cheese slices and bake until golden brown, about an additional 15-20 minutes.
|
|