The shipwreck of casseroles is the last “Use what you have“Confito Cidido! Stratilo with rice, potatoes or pasta, throws every vegetables at hand and make it in bad taste as you prefer. It is. abundant, cheapIt is almost impossible to ruin!
Because this nostalgic recipe never ages
- Built for flexibility:Whether you have laughed, potatoes or pasta at hand, this recipe adapts to anything in your pantry.
- Cheap to do:Born in the era of depression, it shows that simple ingredients can still make a abundant and satisfactory meal.
- Family:Picieri? No problem. You can simply add the vegetables and cheese that everyone likes and jumping what they don’t do.
Ingredients of the saucepan of the shipwreck
- Protein:Use ground meat, sausage, turkey or chicken, whatever you like more. For an extra flavor, throw a little crumbled bacon! Pre-cook and drain the meat (unless it is very thin) to avoid excess fat.
- Vegetables:It remains with about 3-4 cups. Fresh, frozen or canned all the work. Peas, carrots and corn are classic.
- Tex-Mex Twist:Add Peperoni, Jalapeños, beans and a few teaspoons of Taco dressing for a funny flavor.
How to do the saucepan of the shipwreck
I am a big fan of this saucepan of the shipwreck! On demanding nights where I don’t know what to do. If you love abundant and comforting meals, you should also try my saucepan and shepherd’s cake.
- Cook Beef: Preheated the oven at 400ºF and spray a 9 x 13 -inch pan with non -stick kitchen spray. Add minced meat to a large pan and cook over medium heat until golden brown, at about 5-7 minutes, breaking the meat while cooking. Add the diced onion and chopped garlic to the pan and cook for another minute.
- Add pasta, milk and tomatoes: Add macaroni and cheese together with the cheese package, diced tomatoes, milk and butter to the pan, then mix to combine.
- Combine with vegetables: Add peas and corn and put the mixture on fire. Season with salt and pepper to taste.
- Baking: Transfer the mixture to the prepared pan and cover the cherdar cheese. Cover with a sheet and cook for 30-35 minutes, until the cheese is dissolved and gurgling. Leave the saucepan of the shipwreck to rest for 5 minutes before serving.
Easy Swap to make it yours
One of the best things in this saucepan is how flexible it is! You can change it based on what you have in the pantry or of what your family loves most. Here are some simple ways to change it:
- Mac and cheese:If you use the type with cheese sauce (not powder), cut the milk to 1 cup and sauté the butter.
- Version of potatoes:Jump the Mac and the cheese, the milk and the butter. Distribute 4-5 cups of frozen hash browns on the bottom, on top of meat and vegetables, then cook 50-60 minutes until the potatoes are tender and the gorgia cheese.
- Rice version: Leave the Mac and cheese, milk and butter. Distribute ½ cup of grain grain rice for a long time, mix ⅔ cup of water in the vegetarian meat and mixture, then pour it over the rice. Cook for about 1 hour, adding 5 minutes at a time until the rice is completely cooked.
Press
Viconules of the shipwreck
The saucepan of the shipwreck is a welcoming and stratified saucepan made with ground meat, potatoes, vegetables and tomato soup.
Portions 6 portions
Calories 520Kcal
Equipment
-
1 9 x
Ingredients
- 1 pound lean -ground meat
- 1 cup diced onion About 1 small onion
- 1 table spoon chopped garlic About 3 cloves
- 1 (7.25 Once) Box and cheese macaroni
- 1 (10 ounces) Can Tomatoes in cubes
- 1 ¼ cup milk
- 3 spoons salty butter
- 1 cup frozen peas
- 1 cup frozen corn
- salt to taste
- pepper to taste
- 2 cups grated keddar cheese
Instructions
-
Preheated the oven at 400 degrees Fahrenheit and spray a 9 x 13 -inch pan with non -stick kitchen spray.
-
Add 1 pound of lean ground beef In a large pan and cook over medium heat until golden, about 5-7 minutes, breaking the beef while cooking. Add 1 cup of diced onion AND 1 tablespoon of chopped garlic to the pan and cook for another minute.
-
Add 1 (7.25 Once) Macaroni and canned cheesetogether with the cheese package, 1 (10 ounce) the diced tomatoes, 1 ¼ cup of milkAND 3 tablespoons of salty butter to the pan and mix to unite. Add 1 cup of frozen peas AND 1 cup of frozen corn And brings the mixture over low heat. Season with salt AND pepper To taste.
-
Transfer the mixture to the prepared pan and cover 2 cups of grated cherdar cheese. Cover with a sheet and cook for 30-35 minutes, until the cheese is dissolved and gurgling. Leave the saucepan to rest for 5 minutes before serving.
Notes
Storage instructions
In the refrigerator
- Keep the leftovers in an airtight container.
- Keeps fresh for up to 5 days.
- Heat in the microwave Increases of 30 seconds Until I’m heated.
In the freezer
- Freeze the saucepan completely cooked up to 3 months.
- Thaw during the night in the refrigerator.
- Cook 375ºF for 30–40 minutesor until the center reaches 165ºF.
Nutrition
Calories: 520Kcal | Carbohydrates: 34G | Protein: 34G | Fat: 28G | Saturated fat: 14G | Polynsaturo fat: 1G | Monolysatuine fat: 6G | Trans fat: 0.5G | Cholesterol: 106mg | Sodium: 694mg | Potassium: 709mg | Fiber: 3G | Sugar: 6G | Vitamin A: 877Iu | Vitamin C: 18mg | Soccer: 417mg | Iron: 4mg
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