4th of July Triple-Layered Savory Casserole

⏱ 90 mins 🍽 1 casserole, 6 serving(s) 🏷 Vegetable

This impressive casserole features three distinct layers for a complete meal. A vegetable mix of leek, pepper, zucchini and spinach forms the base, followed by a seasoned ground beef layer. It's all crowned with a creamy cheese sauce and macaroni. Ideal for making ahead, it bakes to a golden finish for a crowd-pleasing centrepiece. The recipe yields one casserole, serving six people.

4th of July Triple-Layered Savory Casserole

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium leek, trimmed, rinsed, and cut in 1/4-inch slices (white and some green part)
  • 1 medium green bell pepper, cored, seeded, and cut into 1/2-inch pieces (about 3/4 cup)
  • 2 medium zucchini, trimmed and cut into 1/2-inch pieces (2 cups)
  • 1 (10 ounce) package frozen leaf spinach, thawed and drained
  • 1/8 teaspoon salt (to taste)
  • 1/8 teaspoon fresh coarse ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1 lb lean ground beef
  • 1/2 cup beef stock
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon salt (to taste)
  • 1/8 teaspoon fresh coarse ground black pepper
  • 6 ounces elbow macaroni (about 2-1/2 cups)
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 6 ounces shredded sharp cheddar cheese (about 1-1/2 cups)
  • 1/8 teaspoon white pepper

Method

  1. Begin the vegetable layer by melting 2 tablespoons of butter in a large skillet. Cook the leek for 2 to 3 minutes until soft.
  2. Add the bell pepper and cook for 3 minutes more, then stir in the zucchini and spinach for another 3 minutes.
  3. Season the mixture with 1/8 teaspoon each of salt and pepper, then transfer it to a 2-1/2 quart casserole dish using a slotted spoon.
  4. For the meat layer, heat 1 tablespoon of oil in a skillet. Cook the onion and celery for 5 minutes until the onion is clear.
  5. Add the ground beef and cook for 5 minutes, stirring until no pink remains. Mix in the stock, tomato paste, oregano, thyme, and basil.
  6. Let the meat mixture cook uncovered for 5 minutes, then season with 1/8 teaspoon each of salt and pepper. Spoon this evenly over the vegetable layer.
  7. Cook 6 ounces of elbow macaroni in boiling water until al dente. Drain, rinse with cold water, and drain again.
  8. Preheat your oven to 350*F. In a saucepan, melt 2 tablespoons of butter and slowly stir in 3 tablespoons of flour, cooking for 2 minutes.
  9. Gradually pour in 1 1/4 cups of milk, stirring continuously until smooth. Bring to a boil, then simmer for 2 minutes until slightly thicker.
  10. Take the pan off the heat and mix in 1-1/4 cups of the shredded cheese and 1/8 teaspoon of white pepper. Stir the cooked macaroni into this sauce.
  11. Spoon the macaroni and cheese mixture over the meat layer, then sprinkle the remaining 1/4 cup of cheese on top.
  12. Bake the casserole for 25 to 30 minutes until the top is golden and the contents are heated through. Serve straight away.

Nutrition (per serving)

Sodium553100 mg

Recipe details

CategoryVegetable
Authorjessymroberts