4th Of July Triple Layered Savory Casserole

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From family favorites cookbooks by readers digest, c. 1993. three layers of yummy - vegetable, meat & pasta! This dish is a crowd-pleaser at a 4th of july celebration or at a pot luck supper. can substitute ground turkey or veal for the ground beef. for serving, use a clear, ovenproof dish to show off the layers of the vegetables, beef, and macaroni. this casserole can be assembled a day ahead and kept, covered with plastic wrap, in the refrigerator until ready to bake.

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Steps

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To make the vegetable layer: in a large skillet over moderate heat , melt the 2 tablespoons of butter.

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Add the leek and saute for 2 to 3 minutes , or until softened.

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Add the bell pepper and suate for 3 minutes more.

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Add the zucchini and spinach and saute for 3 minutes more.

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Season to taste with 1 / 8 teaspoons each of the salt and pepper.

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Using a slotted spoon , transfer the mixture to a 2-1 / 2 quart casserole and set aside.

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To make the meat layer: in a large skillet , heat the oil over moderate heat for 1 minute.

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Add the onion and celery and saute for 5 minutes , or until the onion is translucent.

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Add the beef and cook , stirring continuously , for 5 minutes , or until no pink color remains.

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Stir in the stock , tomato paste , oregano , thyme , and basil.

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Cook , uncovered , stirring occasionally , for 5 minutes.

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Season to taste with the 1 / 8 teaspoon each of the salt and pepper.

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Remove the pan from the heat.

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Spoon the meat mixture evenly over the vegetable layer.

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To m.

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Ingredients

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unsalted butter, leek, green bell pepper, zucchini, frozen leaf spinach, salt, fresh coarse ground black pepper, extra virgin olive oil, yellow onion, celery, lean ground beef, beef stock, tomato paste, dried oregano, dried thyme, dried basil, elbow macaroni, all-purpose flour, milk, sharp cheddar cheese, white pepper