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Italian Pancake Casserole

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  Eggs 2
  Milk 2⁄3 Cup (10.67 tbs)
  All purpose flour/Self rising flour 1⁄2 Cup (8 tbs) (Pillsbury)
  Salt 1⁄4 Teaspoon
  Lean ground beef 1 Pound
  Canned tomato paste 6 Ounce (1 Can)
  Instant minced onion 2 Tablespoon
  Basil 1 Teaspoon
  Garlic salt 3⁄4 Teaspoon
  Oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Creamed cottage cheese 1 Cup (16 tbs)
  Shredded mozzarella cheese 1 Pound
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Combine eggs and milk in medium mixing bowl with rotary beater.
Add flour and salt; beat until smooth.
Heat a 9-inch skillet over medium high heat.
Grease lightly before baking each pancake.
Pour batter, 1/3 cup at a time, into skillet tilting pan to spread evenly over bottom.
When pancake is light brown and set, turn to brown other side.
Prepare 4 pancakes.
Brown ground beef in medium skillet; add tomato paste, onion, basil, garlic salt, oregano, salt and pepper.
Place one pancake on bottom of IO-inch pie pan, 9-inch round cake pan or 9-inch skillet.
Spread with 1/4 cup cottage cheese, 1/4 meat mixture, 1/2 cup shredded Mozzarella cheese and 1 tablespoon grated Parmesan cheese.
Repeat with remaining pancakes ending with cheese.
Bake at 375° for 30 to 35 minutes.

Recipe Summary

Main Dish

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Italian Pancake Casserole Recipe