4TH OF JULY TRIPLE-LAYERED SAVORY CASSEROLE

4th of July Triple-Layered Savory Casserole image

From Family Favorites Cookbooks by Readers Digest, c. 1993. THREE LAYERS OF YUMMY - VEGETABLE, MEAT & PASTA! This dish is a crowd-pleaser at a 4th of July celebration or at a pot luck supper. Can substitute ground turkey or veal for the ground beef. For serving, use a clear, ovenproof dish to show off the layers of the vegetables, beef, and macaroni. This casserole can be assembled a day ahead and kept, covered with plastic wrap, in the refrigerator until ready to bake.

Provided by NELady

Categories Vegetable

Time 1h30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 24

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Ingredients

2 tablespoons unsalted butter
1 medium leek, trimmed, rinsed, and cut in 1/4-inch slices (white and some green part)
1 medium green bell pepper, cored, seeded, and cut into 1/2-inch pieces (about 3/4 cup)
2 medium zucchini, trimmed and cut into 1/2-inch pieces (2 cups)
1 (10 ounce) package frozen leaf spinach, thawed and drained
1/8 teaspoon salt (to taste)
1/8 teaspoon fresh coarse ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1 lb lean ground beef
1/2 cup beef stock
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/8 teaspoon salt (to taste)
1/8 teaspoon fresh coarse ground black pepper
6 ounces elbow macaroni (about 2-1/2 cups)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups milk
6 ounces shredded sharp cheddar cheese (about 1-1/2 cups)
1/8 teaspoon white pepper

Steps:

To make the Vegetable Layer: In a large skillet over moderate heat, melt the 2 tablespoons of butter. Add the leek and saute for 2 to 3 minutes, or until softened. Add the bell pepper and suate for 3 minutes more. Add the zucchini and spinach and saute for 3 minutes more. Season to taste with 1/8 teaspoons each of the salt and pepper. Using a slotted spoon, transfer the mixture to a 2-1/2 quart casserole and set aside.
To make the Meat Layer: In a large skillet, heat the oil over moderate heat for 1 minute. Add the onion and celery and saute for 5 minutes, or until the onion is translucent. Add the beef and cook, stirring continuously, for 5 minutes, or until no pink color remains. Stir in the stock, tomato paste, oregano, thyme, and basil. Cook, uncovered, stirring occasionally, for 5 minutes. Season to taste with the 1/8 teaspoon each of the salt and pepper. Remove the pan from the heat. Spoon the meat mixture evenly over the Vegetable Layer.
To make the Macaroni-Cheese Layer: Bring a large saucepan of water to a boil over high heat. Cook the macaroni in the boiling water, or until al dente. Drain well, rinse under cold running water, and drain again.
Preheat the oven to 350*F. IN a medium-size saucepan over moderate heat, melt the 2 tablespoons of butter. Slowly add the flour and cook, stirring continuously, for 2 minutes, or until a pale straw color. Gradually add the milk, stirring continuously, until the sauce is smooth. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 2 minutes, or until thickened slightly.
Remove the pan from the heat and stir in 1-1/4 cups of the cheese. Season to taste with the white pepper. Stir in the macaroni. Spoon the macaroni mixture over the Meat Layer. Sprinkle with the remaining 1/4 cup of cheese.
Bake for 25 to 30 minutes, or until the top is golden and the layers are heated through. Remove the casserole from the oven and serve immediately.

Nutrition Facts : Calories 552.1, Fat 29.9, SaturatedFat 15.7, Cholesterol 106.4, Sodium 553.1, Carbohydrate 39.9, Fiber 4.9, Sugar 5.5, Protein 32.3