Monday, May 31, 2010
We made another nights meal for Chief Commentator's friend. It was another casserole from Grandma Mary, because well, what do mid-westerner's do well? They cook casserole. In fear of making it a little too bland for California palate, I did take a liberty to the recipe. I'll explain as I take you through it.
1lb cooked large shell macaroni
1/4 cup butter
1 1/2 pounds ground beef
2 medium onions
1 1/2 teaspoons salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 pound sharp cheese, grated
2 cans (8oz each) tomatoe sauce
2 cans (3 oz each) chopped mushrooms with liquid
3/4 cup burgundy wine
in a large skillet, brown meat. saute onions until tender. Drain off excess fat, add salt, garlic salt, and pepper. Toss cooked macaroni with 1/4 cup melted butter and place in two (2quart) cassaroles. Add 2/3 of chees to meat mixture and stir until cheese melts, add 1 can tomato sauce and mushrooms and pour the mixture over the macaroni. Top with second can of tomatoe sauce and sprinke with remaining cheese. Bake uncovered for 1 hour and 40 mins in 325 degree oven. When ready to serve pour on wine. Serves 8.
Again another recipe from "Fan" which I'm starting to think means a fan of the column, of the Saint Paul Pioneer Press Dispatch.
Ok so what I did differently. I drained all the mushrooms, cause homie doesn't do mushroom liquid. I also substituted pasta sauce for tomatoe sauce to add some flavor. and instead of garlic salt (too much sodium in this dish) I made it garlic powder.
oh and when baking. Don't bake it for an hour and 40 mins, it would have been glop. 45 mins is all it needs, it's all pre cooked anyway.
Chief Commentator liked it alot. the 8 person serving, served 3 kids, him and I with maybe left overs for lunch tomorrow... the kids ate double portions, so it's a really good kid friendly dish. Everything mixed well together. It's your typical 70's hotdish if you are from the midwest, it will take you back to being a kid, and eatting thatkind of thing for dinner. Pair it with a salad to lighten it up a bit. We ate it with some good old fashioned PBR...