Pea and Carrot Casserole
There are a few casseroles that need to be added to any dinner menu rotation - this is one. It is:
a Saunders family favorite
a comfort food casserole
a great hamburger recipe
Make this tonight and find a new favorite.
Pea & Carrot Casserole
Step 1: Beef
To a skillet heated to medium, add:
1 lb ground beef
Brown beef, breaking it up as it cooks through. Then add:
1 (8 oz can) tomato sauce
1 tsp seasoned salt
1 tsp garlic powder
Fold together, set aside.
Step 2: Pasta & Veggies
To a large pot (6-8 qt), add:
~2 qts water
Turn heat to High. Bring to rolling boil, add:
1 cup carrots, 1/4” diced
Cook for 5 minutes. Then add:
1/2 tsp salt
8-10 oz pasta (egg noodles recommended)
Reduce heat slightly, to Med-High, retaining a rolling boil until pasta is cooked to desired texture.
Follow the package recommended cooking time for best results
Then stir in:
1 cup frozen petite peas
Rest 1 minute, then drain through a colander. Return to pot. Stir in:
1 (16 oz) pkg cottage cheese
1 cup milk (or cream)
Set aside.
Step 3: Assemble & Bake
Spray a 13”x9” casserole dish with non-stick spray
In the prepared casserole dish, layer:
1/2 pasta & veggie mix
1/2 cup grated cheese
1/2 ground beef mix
Repeat. Cover tightly with aluminum foil.
Bake at 350F for 45-60 minutes. Serve hot.
Brenda’s tips:
Serving size: 4 to 6 servings
Freezer option: this casserole can be fully prepared and assembled in a metal pan. Freeze instead of baking. Two hours before dinner: remove from freezer, place in oven and bake at 350F for 90 minutes (or until heated through).
Window to B’s kitchen . . .
