Casserole Recipes
Dunbar Casserole
Ingredients
- 1 pound boneless chuck cut into 1/2 inch pieces (or 1 1/2 pounds ground beef)
- 1 (14 ounce) can beef broth
- 1 (32 ounce) can whole canned tomatoes in puree
- 1 medium onion, chopped
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 2 cups fresh bread crumbs
- 1 pound sharp Cheddar cheese, grated
- 1 pound elbow macaroni
Instructions
- Simmer chuck in broth uncovered stirring occasionally until tender - about 1 hour.
- Break up tomatoes in a bowl with puree.
- Cook onion in half the butter until softened. Add tomatoes with puree, Worcestershire sauce and sugar. Simmer 15 minutes or until slightly thickened.
- Heat oven to 400 degrees F.
- For topping, toss together bread crumbs, 1 cup Cheddar cheese and remaining melted butter. Salt and pepper to taste.
- Cook macaroni in boiling salted water until al dente then drain.
- Cool for 3 minutes then transfer to large bowl. Toss with tomato sauce, beef with broth, remaining 3 cups of cheese and salt and pepper to taste.
- Transfer macaroni mixture to a buttered 13 x 9 inch glass baking dish and spoon topping evenly over.
- Bake in center of oven for 25 minutes or until topping is golden brown and mixture is bubbling.
Attribution
Gourmet Magazine - February 2003