Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound lean ground beef

  3. 1 large onion -- chopped

  4. 14 to 16 oz.can tomatoes

  5. 1 clove garlic -- minced

  6. 1 6 ounces can tomato paste

  7. 1 pound yellow cheese -- grated/divided in

  8. 1/2 pound fresh mushrooms

  9. 2 tablespoons worcestershire sauce

  10. salt and pepper -- to taste

  11. red pepper -- to taste

  12. 10 ounces vermicelli

Instructions Jump to Ingredients ↑

  1. Brown ground beef until it is no longer pink. Add onion and gari. Fry onMedium heat until onion is soft. Add tomatoes and tomato paste, cooking until most of the mositure is gone. Add half of grated cheese (rat cheese or mild Cheddar) and stir until melted. Add mushrooms, cut in half if large, Worcestershire sauce, black and red pepper to taste and salt (start with 3/4 teaspoon).

  2. Boil vermicelli until al dente. Add to sauce. Place in shallow casseroleand top with rest of grated cheese. Bake in 300 F. to 325 F. oven until bubbly and cheese is melted nicely, about 45 minutes.

  3. NOTES: Dish freezes well. Can be doubled and done in 14" x 11 1/2" x 2 1/4" dish. Chill leftovers. Cut in squares and freeze.

  4. To Microwave, turn upside down so cheese is at bottom. You can cut fat some by cutting out or down cheese. Cover to cook without cheese so it won't become dr


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