Saturday, November 22, 2008
Keep Me in the Craft Room Casserole Series
One of the ways I've been using the ingredients in my local pantry is by making lots of casseroles and slow cooker meals.
The down side is that most of these meals are not vegetarian, and I would like to get better at that. I do use a lot of beans and rice and we eat tons of vegetables, so I don't worry about nutrition, but I'm finding myself moving back in the direction of my six year stint as a vegetarian.
I do have ready access to local beef, so we are using that with our veggies.
How will I spend nap time sewing if I don't make dinner easy?!
1 pound macaroni noodles
1 pound ground beef
1 quart marinara sauce (I use my canned quarts, but a jar of good sauce will do just fine)
2 cups shredded mozzarella cheese (I still haven't tried making this...the Mail Man found a roll of fresh mozz on the clearance table and I sliced and used that last night...yum!)
Preheat oven to 375
boil noodles until just al dente, drain
brown ground beef and add sauce, warm through ( I would like to try using vegetable protein or bulgar wheat sometime)
in a 9x13 pan, layer:
Bake for 25 minutes or until cheese is melted and bubbling
Serve with lots of veggies
Get back to the craft room...your next project is calling you.
side note; I have found a great source for organic grains at my local bulk foods store and since I haven't been able to find many grains locally I'm opting for organic instead. I don't buy everything organic, but when it's affordable it's my first choice, and grains are cheap in general.