4th Of July Triple Layered Savory Casserole

Description

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.

Ingredients

• Unsalted Butter
• Leek
• Green Bell Pepper
• Zucchini
• Frozen Leaf Spinach
• Salt
• Fresh Coarse Ground Black Pepper
• Extra Virgin Olive Oil
• Yellow Onion
• Celery
• Lean Ground Beef
• Beef Stock
• Tomato Paste
• Dried Oregano
• Dried Thyme
• Dried Basil
• Elbow Macaroni
• All-purpose Flour
• Milk
• Sharp Cheddar Cheese
• White Pepper

Instructions

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