Ever feel like you are missing out when everyone around you is eating a delicious casserole with a silky smooth white sauce? Now you have an option of enjoying a creamy, dairy, soy and gluten free béchamel style casserole and customize it anyway you like it with the filling.
1lb spaghetti cooked, rinsed in cold water and strained (leave aside)
3 cups cheese (I did a mix of mozzarella and cheddar)
8 tbs unsalted butter
1/2 cup flour
1 cup milk add more if you need to thin it out more I used a total of 3.5 cups total salt to taste black pepper to taste Ground beef mixture: I always make a lot and freeze you can half the recipe if you like
1 lb bottle marinara sauce
2 lbs ground beef washed and drained
1.5 tbsp ginger and garlic (fresh)
1.5 tbsp red chili garlic sauce (sambal)
1 tbsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp lemon pepper
2 tbsp tomato paste salt to taste
1 small onion diced
1/2 orange bell pepper diced (optioanal)
1/2 red bell pepper diced (optional)
1/2 green bell pepper diced (optional)
1/2 yellow bell pepper diced (optional) fresh coriander paprika for garnish (optional)
Method: In a big pot add the ground beef and let it cook until it’s not pink anymore, next add the ginger and garlic and all the spices as well as the tomato paste cook the mixture for about 2 minutes next add the marinara sauce in there, here you can gage how much you want in there. I also added some fresh coriander, keep the mixture aside while we make the white sauce. In a separate pot add the butter and let it melt, next add the flour and let this mixture cook well until it is fragrant and a little tan in color, next add enough milk to make a nice thick sauce, lastly finish it off with half of the cheese. In a large casserole dish start by layering the pasta on the bottom and top it with half of the white sauce on top of it, mix it well so it’s incorporated well, next add a layer of the ground beef mixture, top it off with the cheese and lastly finish it off with the rest of the white sauce mixture. You are welcome to garnish with paprika, fresh cilantro, oregano and or Italian seasoning. Put it in a 350 degree oven for about 15 minutes or until the cheese has melted and it has warmed through.
This freezes really well and can be frozen for about 6 months, and leftovers for the next day tastes even better

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