Recipe Archives->Casseroles->Italian Beef Veg

Italian Beef and Vegetable Casserole

4 cups elbow macaroni, cooked
1 pound lean ground beef
2 medium zucchini, Italian style, sliced
14 1/2 ounces stewed tomatoes, drained and sliced
1 medium onion, chopped
2 cloves garlic, minced
3 1/2 ounces black olives, drained
8 ounces tomato sauce
1/2 cup red wine
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons  Italian seasoning
1 cup cheddar cheese, shredded, sharp
1/2 cup Parmesan cheese

Cook ground beef, onion and garlic until no pink remains and onion
in soft.  Drain.  Add tomato sauce, red wine, salt, pepper and
Italian seasonings.  In a 2-quart casserole combine meat mixture
with macaroni, zucchini, tomatoes and olives.  Cook in a 350 degree
F oven for 30 minutes.Combine cheddar and Parmesan cheeses and
sprinkle over cooked casserole.  Return to oven for 5 minutes or
until cheese melts.

Printable version: italian-beef-veg.txt.