Stovetop Beef and Penne Casserole (TNT)

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Stovetop Beef and Penne Casserole (TNT)

Post by pstarkoski on Wed Jan 07, 2009 8:18 am

Hi--
Ok....this recipe really sounded strange because it has pumpkin in it.....sooooooo I just had to try it of course! Well...it was really good. It was fun to serve and then ask my hubby if he knew what the "secret ingredient" was....He had no idea and when I told him pumpkin, he was amazed! This recipe makes enough for two meals...just make the recipe as is and then you can freeze half of it.
Enjoy!
hugs,
peg




Stovetop Beef & Penne Casserole
Estimated Times:
Preparation - 10 min | Cooking - 15 min | Yields - 12 servings (two 6-serving meals)

Double-Duty Freezer-Friendly
Feed your family twice-but only cook once! Each recipe is already doubled. Just serve your family half and freeze the rest.

Lean ground beef and pasta, plus the surprising addition of pumpkin and evaporated milk, make this hearty dish both nutritious and delicious.
Ingredients:
2 cups (8 oz.) dry penne pasta (or small pasta of your choice)
2 lb. lean ground beef
1 medium onion, chopped
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 cups frozen peas, thawed
Directions:
COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.

COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.

TIPS:
• Freeze half the casserole for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.
• Using pumpkin and evaporated milk not only adds depth of flavor, but also sneaks in extra nutrition to the casserole.

Recipe source: http://www.verybestbaking.com/recipes/detail.aspx?ID=140258

pstarkoski
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