Recipes For 2006

Beef Casserole

2 Medium onions, sliced
3 Tablespoons butter
2 Cups leftover diced cooked beef
1 Tablespoon flour
1 Can (16 ounces) stewed tomatoes
1/2 Cup red Burgundy or Chianti wine
1/4 Cup water
1 Can (2 ounces) sliced pimientos (optional)
3/4 Teaspoon salt
1/4 Teaspoon oregano
Pinch of pepper
3 Cups cooked macaroni, drained
1-1/2 Cups (6 ounces) shredded Cheddar cheese

In a skillet, cook onions in butter until golden. Stir in beef and brown quickly over high heat, turning frequently. Stir in flour, then add tomatoes, wine, water, pimiento (if using), salt, oregano and pepper. Simmer a few minutes until slightly thickened. In a 1-1/2 quart casserole layer macaroni, meat mixture and cheese covered. Bake in a 400 F. oven 20 minutes or until hot and bubbly. This casserole can be prepared in advance, refrigerated and baked at serving time. Add 15 minutes to baking time.