casserole waltz
(2 ratings)
This was my mother-in-law's recipe. We all loved the way she used the zucchini from the garden.
►
(2 ratings)
yield
8 serving(s)
prep time
45 Min
cook time
45 Min
method
Bake
Ingredients For casserole waltz
-
1 mdzucchini, seeds removed
-
1 mdonion
-
2 smbell pepper, green or red
-
3 mdpotatoes
-
2 mdtomatoes
-
1/4 coil
-
16 oztomato sauce, divided
-
2 tspgranulated sugar
-
salt, to taste
-
pepper, to taste
-
2 Tbspchopped Italian parsley
-
1/2 tspdried oregano, divided
-
1 lbground beef
-
2 tspRomano cheese
-
8 ozmozzarella cheese
How To Make casserole waltz
-
1Preheat the oven to 375 degrees F. Chop the veggies.
-
2Saute the vegetables in oil for 3 - 5 minutes until vegetables are al dente.
-
3Add 8 oz tomato sauce, sugar, salt, and pepper. Simmer for 10 minutes.
-
4Add chopped parsley and 1/4 tsp of dried oregano.
-
5Brown the ground beef in another pan.
-
6Add 1/2 c of tomato sauce, 1/4 tsp dried oregano, and a dash of salt and pepper. Let it simmer for 5 minutes to thicken slightly.
-
7In a casserole dish, layer 1/2 c tomato sauce.
-
8Add half of the veggie mixture.
-
9Then top with half of the ground meat mixture.
-
10Add half of the mozzarella cheese.
-
11Repeat the layers.
-
12When topping with the remaining mozzarella cheese, sprinkle the Romano cheese over the casserole.
-
13Bake for 45 minutes or until brown and bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT