Mushrooms and Beef A La Romano
1 lb. pkg. fresh mushrooms
1/4 c. olive or salad oil
1 clove garlic, minced
3/4 c. minced onion
2 lb. lean ground beef
1 28-oz. can tomatoes, broken up
1/2 c. water
2-1/2 tsp salt
2 tsp Italian seasoning
1/4 tsp ground black pepper
1 16-oz. box fuccili or thin noodles
1 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheese
Rinse, pat dry and slice fresh mushrooms. Set aside. In large
saucepan or Dutch oven heat oil. Add garlic and onion. Saute one
minute, add beef and brown about three minutes. Add tomatoes, water,
salt, Italian seasoning and black pepper. Bring to boiling point.
Reduce heat and simmer uncovered ten minutes. Stir in reserved
mushrooms. Simmer five minutes longer. Remove from heat and keep hot.
Cook noodles as label directs. Drain. Arrange half of the noodles in
a 3 to 3-1/2 quart casserole. Top with half of the hot beef mixture.
Repeat layering. Combine mozzarella and Parmesan cheeses and sprinkle
over casserole. Bake in preheated dg350 oven 10 minutes or until
casserole is hot and cheese is melted.
Makes 8 to 10 servings.
Happy cooking and eating
Sherri
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