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Acadian Beef Casserole

12 cup vegetable oil
13 cup finely chopped onion
3 cloves garlic, minced
1 cup diced peeled carrot
1 12 cups diced celery
1 12 lbs ground chuck or 1 12 lbs very lean hamburger
20 small mushroom caps
12 cup sherry wine
1 (6 ounce) can tomato paste
1 (17 ounce) can diced tomatoes
1 teaspoon salt (to taste)
12 teaspoon black pepper
12 teaspoon dried oregano
12 teaspoon dried basil
1 (8 ounce) package small shell pasta
1 (10 ounce) package frozen chopped spinach
12 cup fresh bread, cubes buttered
1 cup grated sharp cheddar cheese
grated parmesan cheese


Heat the oil in a large skilled and saute onion, garlic, carrot, celery and mushrooms for about 5 minutes until onion is golden. Add beef and cook stirring continuously until no longer red. Add tomato paste, diced tomatoes, sherry, salt, pepper, oregano, basil. Simmer uncovered for 1 1/2 hours. Cook macaroni and spinach as per package directions. Drain well and add to sauce. Heat oven to 350 degrees F. Place mixture in a 3 quart casserole dish. Top with bread cubes and cheddar cheese. Bake uncovered for 30 minutes. Serve sprinkled with parmesan cheese.

Source: www.food.com