4Th Of July Triple-Layered Savory Casserole Recipe

Name: 4Th Of July Triple-Layered Savory Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: VEGETABLE LAYER; 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; MEAT LAYER; 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; MACARONI-CHEESE LAYER; 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

Servings: persons

VEGETABLE LAYER
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
MEAT LAYER
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
MACARONI-CHEESE LAYER
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

1
To make the Vegetable Layer: In a large skillet over moderate heat, melt the 2 tablespoons of butter. Add the leek and saute for 2 to 3 minutes, or until softened. Add the bell pepper and suate for 3 minutes more. Add the zucchini and spinach and saute for 3 minutes more. Season to taste with 1/8 teaspoons each of the salt and pepper. Using a slotted spoon, transfer the mixture to a 2-1/2 quart casserole and set aside.
2
To make the Meat Layer: In a large skillet, heat the oil over moderate heat for 1 minute. Add the onion and celery and saute for 5 minutes, or until the onion is translucent. Add the beef and cook, stirring continuously, for 5 minutes, or until no pink color remains. Stir in the stock, tomato paste, oregano, thyme, and basil. Cook, uncovered, stirring occasionally, for 5 minutes. Season to taste with the 1/8 teaspoon each of the salt and pepper. Remove the pan from the heat. Spoon the meat mixture evenly over the Vegetable Layer.
3
To make the Macaroni-Cheese Layer: Bring a large saucepan of water to a boil over high heat. Cook the macaroni in the boiling water, or until al dente. Drain well, rinse under cold running water, and drain again.
4
Preheat the oven to 350*F. IN a medium-size saucepan over moderate heat, melt the 2 tablespoons of butter. Slowly add the flour and cook, stirring continuously, for 2 minutes, or until a pale straw color. Gradually add the milk, stirring continuously, until the sauce is smooth. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 2 minutes, or until thickened slightly.
5
Remove the pan from the heat and stir in 1-1/4 cups of the cheese. Season to taste with the white pepper. Stir in the macaroni. Spoon the macaroni mixture over the Meat Layer. Sprinkle with the remaining 1/4 cup of cheese.
6
Bake for 25 to 30 minutes, or until the top is golden and the layers are heated through. Remove the casserole from the oven and serve immediately.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: VEGETABLE LAYER, 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), and more.

Yes, 4Th Of July Triple-Layered Savory Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

4Th Of July Triple-Layered Savory Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions