Bechemel Tomato & Beef Casserole
Created by Echo Echo on March 15, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 20m
- Recipe #18037
Ingredients
- 4 medium (20 ounces) tomatoes
- 1 cup all-purpose flour
- 2 tablespoon bacon fat
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon granulated sugar
- 1 pound ground beef
- 1 teaspoon dried basil (or 1 Tablespoon chopped fresh basil leaves)
- 1 tablespoon olive oil
- 1/2 cup grated parmesan cheese
- BECHEMEL SAUCE
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon finely chopped yellow onion
- 1 cup chicken bouillon
- 2 tablespoons cream
How to Make
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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.
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Step 2: Cook beef with basil in olive oil until brown.
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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.
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Step 4: Spread the meat over the tomato layer, then top with rest of tomato slices and sprinkle with remaining sugar.
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Step 5: Pour bechemel sauce over all and sprinkle with grated parmesan cheese.
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Step 6: Bake uncoverd at 400 degrees F for 15-20 minutes until top is crisp and brown.
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BECHEMEL SAUCE
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Step 7: In saucepan, melt butter and comibne with flour smoothly.
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Step 8: Stir in chopped onion.
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Step 9: Add bouillon slowly, stirring constantly, until thickened.
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Step 10: Add cream and simmer very gently for about 1 minute.
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Step 11: Strain.
Nutritional Facts
- 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