• Tue, Jun 10 2008

Quick Casseroles: Pasta, Kale and Beef

casserole

Sometimes I feel that I have no time to cook. I really hate that because I love cooking but my life right now is just so busy that cooking seems to take a back seat.  I know I have been scarce in visiting your blogs…blame it on a huge amount of writing assignments and Chris being home…both good things!

Even my photography seems to be BLAH.

I have midwestern roots.  Yeah I do. I know,  know..I don’t say “pop” or “prit-neer” abd U do say y’all.  I admit it.

But I know that a salad can be jello with bananas,  marshmallows, and whipped cream and served as a side dish with any meal, o.k.? Not only do I know that salt rising bread makes the best toast EVER I happen to have an addiction to pickled ring bologna.  I know where Lapeer is and I have eaten Howell melons.  So..there.  I have even eaten fish at Whiteys, which probably doesn’t even exist any more.

Now, one of the main things about midwestern cooking is the ability to mix anything with macaroni and beef and call it a casserole. Stop laughing. You know I am right.

I have kale growing really well in the garden. It seems to be one plant that can withstand anything Texas can throw at it.  It is very good for you, lots of iron.  It can taste strong unless it is cooked with other foods that can handle the flavor.  Onion, garlic, olive oil, and a good sprinkle of sea salt all help the flavor to calm down and be perfect. It is a great addition to this filling meal.

Best of all? It is done in less than 30 minutes..Oh yeah!  It is not gourmet, it is not something that is going to make people oooh and ahhhh…but it is good and wholesome  comfort food.  Guess what else? You can use it for OAMC. It makes a great freezer meal.

This is my entry into  Presto Pasta Night.  Kevin at Closet Cooking is hosting this event this week!  You know what that means..yeah..fantastic images!
In the grand tradition of my ancestors I present to you:

Macaroni, Kale and Beef Casserole

2 lbs Macaroni, cooked and drained

2  lbs good ground beef

1 onion, chopped

3 garlic cloves, chopped

1 bell pepper, chopped,

A good size bunch of kale, washed and chopped

3 Tbs Worcestershire sauce

Cubed mozzarella, or cheese of choice, as much as desired

Sea salt and cracked pepper to taste

Brown beef, onion, pepper, kale, and garlic in a large frying pan.  Stir constantly and salt and pepper to taste as the meat is browning.  Stir in Worcestershire sauce, macaroni, and cheese. Warm through.

Serves 12

Image:Marye Audet 

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  • http://a2eatwrite.blogspot.com jen of a2eatwrite

    This looks very good! I’m not a beef person, but we might even leave it out.

    BTW… I’ve had trouble loading your site the past couple of days, which is why I haven’t been commenting.

  • Marye

    jen, I am sorry. Is it just my site? No one else as mentioned it, :/

  • http://closetcooking.blogspot.com/ Kevin

    This casserole sounds simple and quick.. I have been wanting to use kale more often and this sounds like a good way to do that. Thanks for sharing with Presto Pasta Nights.

  • Marye

    Thanks for hosting this week, Kevin!

  • http://onceuponafeast.blogspot.com Ruth

    Great dish and I am jealous of your garden! Thanks for sharing with Presto Pasta Nights.

  • Marye

    thanks for stopping by ruth!

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