1 lb Ground beef
1/3 cup Onion, chopped
1/3 cup Celery, chopped
2 Garlic cloves, minced
14 Slices French bread (1/2 inch thick)
4 large Tomatoes, sliced 1/2 inch thick
1 tsp Dried basil
1 tsp Dried parsley flakes
1 tsp Dried oregano
1 tsp Dried rosemary, crushed
1 tsp Garlic powder
3/4 tsp Salt
1/2 tsp Pepper
2 tsp Olive oil or vegetable oil divided
3 tbsp Butter or margarine
3 tbsp All-purpose flour
1 1/2 cup Milk
1/3 cup Parmesan cheese, grated
8 oz Mozzarella cheese, shredded (2 cups)
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In a skillet, brown beef, onion, celery and garlic; drain and set aside. Toast bread; line the bottom of an ungreased 13x9x2-inch baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 tsp oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes and seasonings and oil. In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and cheese is golden brown. Yield: 8-10 servings. From the July/Aug '96 Country Woman magazine
Formatted for MM by Pegg Seevers 7/26/96 Posted to MC-Recipe Digest V1 #260
Date: Sat, 26 Oct 1996 14:54:27 EDT
From: colorado-pegg@juno.com (peggy g seevers)
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