Bechemel Tomato & Beef Casserole
"Really much better made with firm fresh tomatoes, canned won't work. Oil may be substituted for bacon fat. Salt and pepper amounts should actually be to taste; the amounts I use tend to be too scanty for many people."
Original is 6 servings
Ingredients
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- BECHEMEL SAUCE
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Nutritional
- Serving Size: 1 (225.6 g)
- Calories 416
- Total Fat - 22.8 g
- Saturated Fat - 9.2 g
- Cholesterol - 100.3 mg
- Sodium - 424.2 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 1.9 g
- Sugars - 4.7 g
- Protein - 27.6 g
- Calcium - 115.4 mg
- Iron - 3.1 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut tomatoes into 1/2 inch slices, then dip in flour and fry in fat until browned on both sides; season with salt and pepper and remove from skillet.
Step 2
Cook beef with basil in olive oil until brown.
Step 3
Place half the tomato slices in the bottom of a shallow 1 1/2 quart baking dish (11 X 7 inches or 9 X 9 inches), and sprinkle half the sugar over them.
Step 4
Spread the meat over the tomato layer, then top with rest of tomato slices and sprinkle with remaining sugar.
Step 5
Pour bechemel sauce over all and sprinkle with grated parmesan cheese.
Step 6
Bake uncoverd at 400 degrees F for 15-20 minutes until top is crisp and brown.
BECHEMEL SAUCE
Step 7
In saucepan, melt butter and comibne with flour smoothly.
Step 8
Stir in chopped onion.
Step 9
Add bouillon slowly, stirring constantly, until thickened.
Step 10
Add cream and simmer very gently for about 1 minute.
Step 11
Strain.
Tips
No special items needed.
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