Ingredients
1 lb ground beef, brown, drain
1 cup onions, minced
28 oz tomatoes, canned, with liquid, chop
1 tbsp worcestershire sauce
1 tsp salt
2 cup potatoes, sliced
1/3 cup flour, all-purpose
10 oz corn, frozen, thaw
10 oz lima beans, frozen, thaw
1 pepper, bell,large, cut in strips
1 1/2 cup cheddar cheese, shredded, 6 oz
Directions
1- In a bowl, combine browned and drained beef, onion, tomatoes with
liquid, worcestershire sauce and salt.
2-Spoon into a greased 3-quart casserole.
3-Layer the potatoes, flour, corn, lima beans and green peppers on
top.
4-Cover and bake at 375~ for 45 minutes.Sprinkle with the cheese and
continue baking, uncovered, for 30 minutes longer.
Very good for preparing ahead of time. To reheat, place foil loosely
over top and reheat in oven for about 20 minutes.
Jo Anne Merrill, recipe from Kitchen Classics
Servings: 8 servings
Almost-A-Meal Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
It is possible to trace the history of written recipes back into distant history, in fact as far into history as the early Egyptians, and maybe even further. Interesting though that is, sadly, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans made use of many different aromatic flavours, including a few that will be familiar to modern chefs like bay, rue and asafoetida. During the following few hundred years, the wealthy families of Europe strove to serve up the most exotic banquets, and as a consequence, chefs and their collection of recipes were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books were greatly in demand mostly due to more people being able to read, leisure time and having more money. |
We hope you enjoy this Almost A Meal Casserole recipe.
