Newport Beef Casserole

McCall’s Great American Recipe Card Collection 1973

1/4 cup oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup diced carrot
1/2 cup diced celery
1 lb ground beef
1 can (6 oz) mushrooms, drained
1 cup sherry
1 can (6 oz) tomato paste
1 can (17 oz) diced tomatoes
salt to taste
1/2 tsp pepper
1 Tbsp dried oregano
1 Tbsp dried basil
8 oz small shell pasta
1 pkg (10 oz) frozen chopped spinach
1 cup sharp Cheddar, grated
1/2 cup bread crumbs
Parmesan, grated

  1. In hot oil in large skillet, saute onion, garlic, carrot, and celery until onion is golden – about 5 minutes.
  2. Add beef; cook, stirring, until browned.
  3. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano, and basil: simmer, uncovered 1 1/2 hours.
  4. If desired, cool, cover, and refrigerate until needed.
  5. About 45 minutes before serving time, preheat oven to 350F.
  6. Cook shells and spinach as package labels direct. Drain well.
  7. Reheat sauce if needed. Add shells and spinach.
  8. Turn into 3-quart casserole.
  9. Top with bread crumbs and Cheddar.
  10. Bake, uncovered, 30 minutes, or until bubbly and browned.
  11. Serve sprinkled with Parmesan cheese.
  12. Makes 8 servings.
  • NOTES

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