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dimanche 5 septembre 2021

THROW TOGETHER MEXICAN CASSEROLE

 


History of casserole:

The word casserole originally referred to the pan in which the dish was cooked. Casserole is from a French word meaning "sauce-pan"; a large, deep dish used either to cook something in an oven or to serve the food cooked in it. The French word  "casserole"  had been derived from the old Provencal word, "cassa" and the Medieval Latin word, "cattia", both of these words meaning "ladle". This seemed to imply that these words were describing a common pot from which everyone shared. French cassoulet, Spanish paella, British pot pies and Italian lasagna, to name only a few, seemed to be derived from this idea. In fact, a recipe, written in Latin, for the precursor of a  famous casserole - macaroni and cheese - is found in the " Liber de Cucina". It was written by a  by a person familiar with the Neapolitan court of Charles II of Anjou (1254-1309). The recipe named,"de lasnis", called for pasta sheets cooked in water, layered with grated cheese (probably Parmesan) and mild spices, if desired.  Centuries later, after a stay in Italy (1787), Thomas Jefferson brought a pasta machine back to Monticello. His daughter, Mary Randolph, serving as the President's hostess since the death of her mother, prepared a similar dish made with  pasta and Parmesan cheese. Later the Parmesan was replaced by Cheddar. Mary's pasta and cheese dish was later served at the President Jefferson's White House starting in 1802 and a recipe for the dish was included in her 1824 cookbook, "The Virginia Housewife".


The creamy sauce is so delicious in this casserole recipe. This casserole from Mexico is quick and easy, and oh so tasty. In this dish, you’ll love all of the melted cheesy, and it makes for a great recipe. It has quickly become a favorite family here, and the one we are all looking forward to eating.


Ingredients:

1 pound ground beef


(1) (15 oz) can sweet corn, drained


1 cup mild, chunky salsa


¼ cup sliced black olives


3 ½ cups cooked egg noodles


(1) (15.25 oz) can of kidney beans, drained and rinsed


¼ cup taco sauce


1 (1.25 oz) package taco seasoning mix


½ cup tomato sauce


Directions:

Preheat oven 325 degrees F (165 degrees C).


In a skillet, add and cook ground beef over medium heat until evenly brown. Drain.


In a 9×13 inch baking dish, combine beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix, and tomato sauce.


Bake for 1/2 hour until thoroughly cook in the preheated oven.


Note:

It is perfect in a 9×13 inch casserole dish. If you are taking this dish anywhere, the ones with the lid are really useful. For the one I put in the freezer, I use the plastic pans. It helps clean up on those busy nights, too. Also, it’s always great for taking this dish to potluck dinners or those recovering from surgery or with a new infant.


Nutrition Facts:


Per Serving: 663.5 calories; fat 21.8g 34% DV; cholesterol 108.7mg 36% DV; sodium 1960.2mg 78% DV; protein 34.4g 69% DV; carbohydrates 84.7g 27% DV.

1 commentaires:

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