Casserole Supreme
"Recipe slightly adapted from the Better Homes & Gardens Casserole Cookbook published by Meredith in 1968. Double it to feed a crowd. This casserole also freezes very well...."
INGREDIENTS
•
1 pound ground beef (I had some local grass-fed beef)
•
1-2 Tablespoons olive oil if necessary (depends on how fatty your meat is)
•
1 small-to-medium onion, diced (about 3/4 cup)
•
3 cloves garlic, minced
•
kosher salt and freshly ground black pepper, to taste
•
3/4 teaspoon Italian seasoning blend of your choice
•
1 28oz can whole tomatoes and their juice
•
3 oz softened cream cheese (eyeballing it is fine)
•
3/4 cup sour cream (ditto--a huge serving spoonful will do nicely)
•
1 pound pasta short pasta of your choice, cooked to al dente (elbows, shells, penne, fusilli, rigatoni, wagon wheels, radiatore, cavatappi, etc)
Comments & Reviews
Just A Pinch Sweepstakes