This is another one of my made up recipes. I love a good casserole and mash and this one ticks all the boxes. I'm the best Mum ever when I make this for my family. I hope you enjoy it as much as we do.
500 grams of beef mince
1 medium carrot peeled and diced
2 – 3 medium mushrooms sliced
½ a zucchini diced
1 cup of frozen or fresh beans
1 stick of celery diced
1 tin of tomato soup
Salt and pepper to taste
Good shake of dried oregano, basil,
onion flakes and garlic
500 - 700 ml of water
1 cup of uncooked shell or 1 1/2 cups of spiral
pasta
Roll mince into small balls.
Place into a large oblong casserole dish.
Add
carrot, celery, mushrooms,
beans and zucchini over the top.
Sprinkle on the seasonings.
Mix the soup with 500 - 700 ml of water and pour
over everything..
Cover with foil and cook in the oven for 40 minutes at 180 degrees Celsius
Cover with foil and cook in the oven for 40 minutes at 180 degrees Celsius
Take out of oven, remove the foil
and add the pasta.
Push the pasta under
the liquid so that it cooks. Replace the foil.
Return to
the oven for a further 20 minutes or until the pasta has cooked through.
Serve with mash and crusty bread.
Serves 4 – 6 people.
Serve with mash and crusty bread.
Serves 4 – 6 people.
Freezes well.
NOTES -
* If you have the time, brown the rissoles in a fry pan first then add to the casserole dish.
* I'm all for budget ingredients but this is a dish that needs a good quality tomato soup. The Aldi brand is strong in flavour and dilutes well without loosing too much taste. Please don't use a generic brand unless you add 2 tablespoons of tomato paste for extra flavour..
This sounds delicious Wendy. DS2 has been asking me for ages to make meatballs so I'm going to give this a try this month. Thanks
ReplyDeleteMaureen
Sounds pretty yum to me Wendy! Comfort food is the best, isn't it? Mimi xxx
ReplyDeleteYep, this recipe really is comfort food. I drool just thinking about it.
DeleteThat is a variation on the "hedgehog "casserole mum made when we were kids- only her version was mince mixed with an egg and some uncooked rice ( about 2/3 cup for 500g of mince) not browned off just placed in the casserole dish, covered in tomato soup and then cover the dish with casserole lid or alfoil. Always served with mash and veg. The tomato and mince marry well and the sauce is delicious. I love the leftover rissoles cold in a sandwich the next day . Regards Julie D
ReplyDeleteThat looks really tasty wendy!
ReplyDeleteYou reckon it would work in the slow cooker?
Just one of my time saving ideas haha
Anne xx
If you browned the meatballs first it might work. Slow cookers make meat tender and the meatballs could fall apart when serving.
DeleteOh awesome
DeleteI'll give this a try in the next week or so I have plenty pre made meatballs in the freezer that need to be used up! Yay! Something new and easy :D
I LOVE these kinds of dishes! Thank you Wendy, its on my list to try!
ReplyDeletexTania
I'm always on the lookout for more ways with mince. Thanks Wendy for the recipe! xo
ReplyDeleteHi wendy. This dish looks amazing!!!!
ReplyDeleteThankyou, will definitely try this one.
ReplyDeleteSue
We tried it a fortnight ago and everyone loved it. I'm making 2 dishes of it today - one for tonight, one later in the week for an easy tea.Thankyou. Sue
ReplyDeleteGlad you enjoyed it Sue. You'll be the best Mum ever too !!
DeleteI made this last night Wendy and hubby and the kids loved it. So did I because it was so easy, pretty much cooked itself, hearty and I used up a lot of veggies.
ReplyDeleteThanks,
Kylie
very economical and very healthy too thank you
ReplyDelete