Create-A-Casserole
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tomato sauce
|
*
|
| ½ | cup |
onions
chopped |
|
| 2 | cups |
beef
cubed, cooked |
*
|
| 2 | cups |
rigatoni pasta
cooked |
*
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| 1 | tablespoon |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | can |
tomatoes
|
*
|
| ¼ | cup |
water
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tomato sauce
|
*
|
| 118 | ml |
onions
chopped |
|
| 473 | ml |
beef
cubed, cooked |
*
|
| 473 | ml |
rigatoni pasta
cooked |
*
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 15 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | can |
tomatoes
|
*
|
| 59 | ml |
water
|
|
| 1 | dash |
black pepper
|
*
|
Directions
In a large saucpan, melt butter or margarine.
Stir in flour.
Stir in undrained tomatoes, your choice of sauce, onion or onion powder, water, and pepper.
Cook and stir until mixture is thickened and bubbly.
Stir in your choice of meat and pasta.
Turn into a 2-quart casserole.
Bake, uncovered, in a 350℉ (180℃) F oven for 20 minutes.
Sprinkle your choice of cheese atop.
Bake 5 minutes more or until cheese melts.
