Dinah Shore's Tennessee Lasagna
Recipe: #39697
October 19, 2022
Categories: Ground Beef, Southern, Potluck, Canned Tomatoes, Macaroni, more
"This uses elbow macaroni instead of noodles(old south) As you can see the cans have shrunk maybe add a tomato to make up the difference as always season to your taste,could leave red pepper flakes out if you don't care for spicy I think you could make 2 casserole dishes and freeze one"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (304.7 g)
- Calories 633.9
- Total Fat - 38.3 g
- Saturated Fat - 19.8 g
- Cholesterol - 134.4 mg
- Sodium - 861.3 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 5 g
- Sugars - 3.8 g
- Protein - 39.5 g
- Calcium - 471.5 mg
- Iron - 4.3 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook macaroni in heavily salted boiling water
Step 2
Drain
Step 3
Meanwhile
Step 4
Brown onion and garlic in oil;
Step 5
Add celery and green pepper.
Step 6
Cook until softened.
Step 7
Remove from pan.
Step 8
Add ground beef to pan and brown well.
Step 9
Add salt, pepper, chili powder, cumin, to taste
Step 10
Add Worcestershire sauce, pinch oregano, mushrooms, and then onion mixture.
Step 11
Sprinkle with red pepper flakes,to taste
Step 12
Add tomatoes and tomato sauce. (Extra tomato here)
Step 13
Simmer low for 1 hour, or until sauce blends.
Step 14
In a large casserole dish,(Pam sprayed)
Step 15
Assemble by putting a layer of cooked macaroni; dot with butter, add 1/2 of cheese cubes, and then layer of sauce.
Step 16
Sprinkle with red pepper flakes. (Again to your taste could leave out)
Step 17
Then add another layer of macaroni, butter and cheese cubes.
Step 18
Finish with a layer of sauce
Step 19
Top with Parmesan cheese.
Step 20
Bake in 350°F oven for 30 minutes or until bubbly
Tips
No special items needed.
0 Reviews
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