Italian Pancake Casserole
|Milk||2⁄3 Cup (10.67 tbs)|
|All purpose flour/Self rising flour||1⁄2 Cup (8 tbs) (Pillsbury)|
|Lean ground beef||1 Pound|
|Canned tomato paste||6 Ounce (1 Can)|
|Instant minced onion||2 Tablespoon|
|Garlic salt||3⁄4 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.