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Mother's Casserole

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  Ground beef/Lamb 1 Pound
  Onion 1 , chopped
  Canned tomatoes 28 Ounce, drain and reserve liquid
  Green pepper 1 Small, cut in strips
  Zucchini 6 Medium, thickly sliced
  Medium cheddar cheese 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Ripe olives 1⁄2 Cup (8 tbs), sliced
  Garlic 1 Clove (5 gm), crushed
  Salt 1 Teaspoon
  Oregano 1⁄4 Teaspoon
  Parmesan cheese 1 Tablespoon, grated
  Paprika 1 Tablespoon

Sprinkle salt in hot teflon* skillet; add meal and onion; saute until meal is light brown and crumbly.
Drain off extra fat.
Add drained tomatoes, green pepper strips, and zucchini slices; saute 10 minutes.
Add reserved tomato liquid mixed with 2 tablespoons flour, cheese, olives, garlic, and seasoning.
Reheat for a minute; then spoon into casserole.
Sprinkle thickly with the parmesan cheese and paprika.
Bake at 350° for i hour until thick and browned.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2420 Calories from Fat 1426

% Daily Value*

Total Fat 160 g246.4%

Saturated Fat 61.6 g308%

Trans Fat 0 g

Cholesterol 393.2 mg131.1%

Sodium 4822.9 mg201%

Total Carbohydrates 150 g50%

Dietary Fiber 40.2 g160.7%

Sugars 27.9 g

Protein 131 g261.4%

Vitamin A 339% Vitamin C 559.4%

Calcium 121.7% Iron 153.4%

*Based on a 2000 Calorie diet

Mother's Casserole Recipe