Recipe - Make-Ahead Cheese-And-Hamburger Casserole

1 pound Ground round
1 cup Onions; chopped
3 Cloves garlic; crushed
1 pack Mushrooms; cut or sliced up
6 tablespoon Tomato paste
1 teaspoon Sugar
1 teaspoon Dried thyme
1 teaspoon Dried oregano
One fourth teaspoon Pepper
1 cn Whole tomatoes; chopped
1/3 cup Allpurpose flour
2 One half cup Milk; 2% lowfat
1 cup Feta cheese; crumbled
2/3 cup Mozzarella cheese
4 cup Penne; uncooked
1 tablespoon Fresh parsley; chopped
(optional)

1. Combine first 3 ingredients in a large nonstick skillet; cook over
mediumhigh heat until browned, stirring to crumble. Add mushrooms; cook 5
minutes or until tender. Add tomato paste and next 5 ingredients (tomato
paste through whole tomatoes); stir well. Bring to a boil; reduce heat and
simmer, uncovered, 20 minutes. Set aside.

2. Place flour in a medium saucepan. Gradually add milk, stirring with a
whisk until blended. Place over medium heat; cook 10 minutes or until
thick, stirring constantly. Stir in the cheeses; cook 3 minutes or until
the cheeses melt, stirring constantly. Reserve One half c. cheese sauce. Pour
remaining cheese sauce, beef mixture, and pasta into a 13x9 inchbaking
dish, and stir gently. Drizzle reserved cheese sauce over pasta mixture.
Cover and refrigerate 24 hr.

3. Preheat oven to 350 F.

4. Bake at 350 F, covered, for 1 hr and 10 minutes or until thoroughly
heated and pasta is tender; sprinkle with parsley, if desired.

Copyright credit: 1996 by Bon Appetit Magazine © 1996 Lifetime
Entertainment Services. All rights reserved.

Recipe by: www.Lifetimetv.com

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 30, 1998