"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PATCHWORK CASSEROLE Recipe

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This recipe for PATCHWORK CASSEROLE, by , is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
patty hickman

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs ground beef
2 green bell peppers chopped
1 large onion chopped
2 lbs frozen hash brown potatoes, thawed
2 (8oz) cans tomato sauce
1 c water
1 (6oz) can tomato paste
1 tsp salt
1/2 tsp dried basil
1/4 tsp pepper
1 lb American cheese slices

Directions:
Directions:
PREHEAT THE OVEN TO 350*

COOK GROUND BEEF IN LARGE SKILLET OVER MEDIUM HEAT UNTIL BROWNED AND CRUMBLY, ABOUT 10 MINUTES. DRAIN OFF FAT

ADD BELL PEPPERS AND ONION TO SKILLET; COOK AND STIR UNTIL TENDER, 4 MINUTES. STIR IN POTATOES, TOMATO SAUCE, WATER, TOMATO PASTE, SALT, BASIL AND PEPPER

SPOON HALF OF MEAT MIXTURE INTO A 3 QUART BAKING DISH; TOP WITH HALF OF CHEESE. SPOON REMAINING MEAT MIXTURE EVENLY ON TOP OF CHEESE. COVER DISH WITH ALUMINUM FOIL. BAKE 45 MINUTES

CUT REMAINING CHEESE INTO DECORATIVE SHAPES; PLACE ON TO OF CASSEROLE. LET STAND, LOOSELY COVERED UNTIL CHEESE MELTS.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 min

 

 

 

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