Love casseroles. I’ll put up my beloved NY Times Tamale Pie recipe. Probably not technically a casserole but a one dish wonder.
That sounds good, I look forward to seeing it!
(I goofed - this is a ‘thread’, not a ‘thrad’. And I’m not sure how those ‘A’ things got in before my fractions. Probably the poltergeists we’ve been seeing of late ;-)
-JT
Oh my haven’t had that in years...yummy.
Italian Casserole
(This will feed an army)
8 ounces cubed (not ground) pork, beef or lamb
1 can medium pitted black olives
8 ounces button mushrooms
8 ounces porto-bello mushrooms
8 ounces fresh tomatoes
12 ounces pickled artichoke hearts
2 Large green bell peppers
1 Large red bell pepper
1 large yellow bell pepper
8 ounce frozen chopped frozen spinach (Thawed)
1 large onion
3 cloves garlic
Fresh basil
Fresh Rosemary
Fresh oregano
3 cups of Croutons
1 cup grated Parmesan/Romano cheese - grated
1 cup sharp cheddar - grated
2 table spoons of corn starch
Olive oil
salt
pepper
16 ounces shell pasta
1. Chop all vegetables to about the same size as the cubed meat.
2. Cook the 16 ounce bag (larger if you want) of shell pasta. When cooked drain and rinse the pasta and store in clean water.
3. Brown the meat with the spinach and one clove of garlic in a large pan. Do not add any spices
4. While the meat cooks begin cooking the chopped fresh veg + 2 cloves garlic and other herbs in a separate pan. Start with the onion then mushrooms then add the various bell peppers adding tomatoes and artichoke and drained olives last.
Saute these in a very large pan using olive oil and the herbs. Add salt and pepper and the herbs to taste.
5 Combine the meat & spinach mixture with the vegetable mixture making sure to include any drippings and the water that cooked out of the spinach. Mix thoroughly.
6. Combine with cooked pasta and mix thoroughly again
7. dissolve the cornstarch in 1/4 cup of water and mix into the other ingredients until the sauce thickens
8. Transfer into a large baking dish. cover top with croutons and sprinkle with the cheeses
9. bake for about 15 minutes at 350/380 degrees until top is bubbly and golden brown.