My husband loved this. He said he thought it was missing something but not sure what. I think next time I will reduce (greatly if not all together) the thyme. Very overpowering for my taste but am not a big fan of it anyway.
Make-Ahead Cheese-and-Hamburger Casserole
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- Calories: 412
- Calories from fat: 23%
- Fat: 10.8g
- Saturated fat: 5.5g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.9g
- Protein: 27.5g
- Carbohydrate: 51.1g
- Fiber: 3.2g
- Cholesterol: 60mg
- Iron: 4.9mg
- Sodium: 448mg
- Calcium: 286mg
- 1 pound ground round
- 1 cup chopped onion
- 3 garlic cloves, crushed
- 1 (8-ounce) package presliced mushrooms
- 6 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 1/3 cup all-purpose flour
- 2 1/2 cups 2% low-fat milk
- 1 cup (4 ounces) crumbled feta cheese
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 4 cups uncooked penne (tubular-shaped pasta)
- 1 tablespoon chopped fresh parsley (optional)
- Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until browned, stirring to crumble. Add mushrooms; cook 5 minutes or until tender. Add tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Set aside.
- Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in cheeses; cook 3 minutes or until cheeses melt, stirring constantly. Reserve 1/2 cup cheese sauce. Pour remaining cheese sauce, beef mixture, and pasta into a 13 x 9-inch baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hours.
- Preheat oven to 350°.
- Bake at 350°, covered, for 1 hour and 10 minutes or until thoroughly heated and pasta is tender; sprinkle with parsley, if desired.
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