Bare Cupboard Casserole Recipes

BARE CUPBOARDS DINNER PARTY CASSEROLES

Bare Cupboards Dinner Party Casseroles image

This makes two hearty Italian style pasta casseroles with beef and spinach for very little money and makes good use of ingredients you might have lying around your house. This comes from my Aunt's recipe collection, updated a bit for my tastes. She had originally clipped this from an article in Family Circle in 1973. I wanted to share the story behind this recipe as well as the recipe itself. Basically, a mom of six children had, on the spur of the moment, decided to invite guests over for supper on a Sunday. Apparently, no stores were open on Sundays, so she was unable to buy any ingredients and was faced with only using her meager household staples, and relied on her Italian family background for inspiration. This was what she created. This makes two big casseroles, one you can eat now, and one you may freeze and reheat later if you are not having a bunch of guests over. I think if you don't have any spinach, you could substitute another veggie like roasted red peppers, sauteed mushrooms...really whatever you have handy is the point here. Also, when you make this...you might say "this could use some more cheese"...go ahead and use extra cheese if you want, melting some on top during the last 5-10 minutes of baking.

Provided by HeatherFeather

Categories Vegetable

Time 2h30m

Yield 16-20 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs lean ground beef
1 tablespoon olive oil or 1 tablespoon canola oil, as needed to keep meat from sticking to pan
2 large chopped onions (about 2 cups)
2 stalks celery & leaves, finely chopped (about 2 cups)
3 large carrots, finely grated (about 1 1/2 cups)
2 (35 ounce) cans Italian-style tomatoes
2 -3 teaspoons salt, to taste
1 1/2 teaspoons oregano, crumbled
1 teaspoon pepper, to taste
1 teaspoon garlic powder, to taste
1 1/2 lbs pasta noodles, cooked and drained (she used macaroni and tiny seashell shaped pasta)
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry well (or use other veggies)
1 cup grated parmesan cheese

Steps:

Brown meat in enough oil to keep meat from sticking, about 5 minutes; drain fat.
Add onions, celery, carrots, and cook another 5 minutes, stirring occasionally.
Add tomatoes, salt, oregano, pepper, and garlic powder (all seasonings to taste).
Bring sauce to a boil, then lower the heat, cover, and let simmer for 1 hour.
Meanwhile, cook your pasta,timing it so that it is ready when the sauce has finished simmering.
Mix pasta, sauce and spinach all together, then pour into 2 greased 9x13" casseroles.
Sprinkle each casserole with Parmesan cheese and bake at 350 F for about 30 minutes, or until bubbly (uncovered).

BARE CUPBOARD CASSEROLE

Bare Cupboard Casserole image

This is a dish I created when the cupboard was getting pretty bare. It tastes great and is very easy to make, so it's a great week-night dish when your back's to the wall with no time and everyone is hungry. Even though the recipe calls for Lawry's taco seasoning, other brands (or homemade) would work equally well. I made this with macaroni, but other small pasta would be just as good. If you use regular tomatoes instead of roma tomatoes, add in a good squirt of ketchup or tomato sauce or paste to make up for the lack of tomato pulp.

Provided by Cook In Northwest

Categories Meat

Time 45m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 lb ground beef
1 large onion, chopped
1 (1 1/4 ounce) package lawry's taco seasoning
1 1/2 cups water
3 romano tomatoes (chopped)
2 cups dry pasta (cooked in salted water)
1 3/4 cups monterey jack cheese (grated)

Steps:

Boil the pasta per package directions. When done, drain off the water.
Meanwhile, brown the ground beef in a large pot. (A frypan isn't big enough after adding the pasta.) Add the chopped onions and saute with the beef until the onions are translucent. Add the taco seasoning, water, chopped tomatoes, and cooked macaroni. Simmer about 30 minutes or until the tomatoes start to fall apart. Add 1 1/2 cup of the cheese and stir until it is melted. Serve with a sprinkle of the reserved unmelted cheese on each bowl.

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