Recipe by KateL
Tasty, yet simple, and easy to digest, this is my elderly Mom's favorite casserole. I adapted it from Johnny Marzetti in Jean Anderson's "The American Century Cookbook". My Mom asked me to double the mushrooms; the baby Portabella mushrooms available at Costo or Sam's are a hit in this casserole. Use low-sodium tomato sauce and Cabot's cheese to reduce the amount of sodium. Anyone else can slash my preparation time, I am "the slowest chopper in the Western Hemisphere."
- 1 1⁄2 tablespoons olive oil
- 1 large sweet onion (peeled and chopped)
- 3 large garlic cloves (minced)
- 3⁄4 lb baby portabella mushrooms (wiped clean and thinly sliced)
- 1 lb extra lean ground beef (or ground venison)
- 1 3⁄4 cups low-sodium tomato sauce
- 3⁄4 lb extra-sharp cheddar cheese (Cabot brand preferred, coarsely shredded)
- 1⁄2 lb bow tie pasta (or elbow macaroni)
Directions See How It's Made
- Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
- Preheat oven to 350°F.
- Lightly grease 11 x 7 x 2-inch baking dish (or two 8x8-inch pans) and set aside.
- Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
- Add onion and garlic. Stir-fry until limp, about 3 minutes.
- Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
- Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
- I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
- Off heat, mix in tomato sauce and all but 1 cup cheese.
- Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
- Scatter remaining 1 cup cheese on top. (Add grated parmesan cheese if more is needed.).
- Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.