Recipe for...Dunbar Casserole


Recipe for... bread recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Dunbar Casserole This recipe is rated : 0 Recipe Ingredients 1 pound boneless chuck cut into 1/2-inch pieces (or 1 1/2 pounds ground beef) 1 (14 ounce) can beef broth 1 (32 ounce) can whole canned tomatoes in puree 1 medium onion, chopped 1/4 cup (1/2 stick) butter, melted 1 tablespoon Worcestershire sauce 1 teaspoon granulated sugar 2 cups fresh bread crumbs 1 pound sharp Cheddar cheese, grated 1pound elbow macaroni Cooking Procedures Simmer chuck in broth uncovered stirring occasionally until tender - about 1 hour. Break up tomatoes in a bowl with puree. Cook onion in half the butter until softened. Add tomatoes with puree, Worcestershire sauce and sugar. Simmer 15 minutes or until slightly thickened. Preheat oven to 400 degrees F. For topping, toss together bread crumbs, 1 cup Cheddar cheese and remaining melted butter. Salt and pepper to taste. Cook macaroni in boiling salted water until al dente then drain. Cool 3 minutes then transfer to large bowl. Toss with tomato sauce, beef with broth, remaining 3 cups of cheese and salt and pepper to taste. Transfer macaroni mixture to a buttered 13 x 9-inch glass baking dish and spoon topping evenly over. Bake in center of oven for 25 minutes or until topping is golden brown and mixture is bubbling.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: th a clean towel. make soup. Jf splinters Qf bone sand? etcj haye to fa removed, we scrape it with a clean but dull knife. In extreme cases it may be rinsed quickly with water ; but be sure never to immerse your meat. If you do, the surface of it will be robbed of its best juices. These we want as much as possible to preserve for our broth. To this end we take a soup-kettle with a tight- fitting lid, which we fill with cold water, and in this water we put the meat, adding a little salt.
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