| |
| Creamette/Ragu Beef Italiano |
| |
| Category: Casseroles |
Kitchen of: Joyce Brooks |
|
| |
| Ingredients: |
| 2 | cups | Creamettes, UNcooked |
| 3/4 | cups | Onion, chopped |
| 1/4 | cups | Green Pepper, chopped |
| 1 | lb | Lean Ground Beef |
| 1 | tbsp | Salad Oil |
| 1 | bottle | Ragu Spaghetti Sauce (15 1/2 oz) |
| 1/4 | cups | Water |
| 1 | tsp | Salt |
| 1 | tsp | Basil |
| 2 | tbsp | Butter or Margarine |
| 3 | tbsp | Flour |
| 2 | cups | Milk |
| 2 | cups | Shredded Cheddar Cheese |
| 1/2 | tsp | Salt & dash pepper |
| |
| Instructions: |
| 1. | Prepare Creamettes according to general directions on package |
| 2. | Drain and chill in cold water for 5 minutes |
| 3. | Saute onion, green pepper and beef in salad oil until veggies are tender and meat brown |
| 4. | Drain grease |
| 5. | Stir in 1 1/4 c Ragu, water, salt and basil |
| 6. | Bring to a boil and cook 5 min, stirring often |
| 7. | In a sauce pan heat butter and stir in flour |
| 8. | Gradually blend in milk |
| 9. | Cook and stir until smooth and thickened |
| 10. | Remove sauce from heat and add cheese and salt and pepper -- stir until cheese melts |
| 11. | Pour meat sauce into shallow greased 3 qt. casserole or 13 x 9 pan |
| 12. | Spoon macaroni over top; pour cheese sauce over all |
| 13. | Drizzle remaining spaghetti sauce over all in checkered or criss cross pattern |
| 14. | Bake at 400 degrees for 30 minutes. Makes 6 servings |
| |
| Recipe submitted 12/15/2006 |
