This recipe comes from the Nestle-Very Best Baking site and sounds interesting. I'm really curious as to the flavor and I like the fact that the recipe makes enough to freeze half for another meal. Depending on your family size, this just might make enough for 3 meals. I especially love the idea of sneaking in extra nutrition and vitamins and the family not even realizing it.
Stovetop Beef & Penne Casserole
Feed your family twice-but only cook once! Recipe is already doubled. Just serve your family half and freeze the rest. Lean ground beef and pasta, plus the surprising addition of pumpkin and evaporated milk, make this hearty dish both nutritious and delicious.
Preparation - 10 min | Cooking - 15 min | Yields - 12 servings (two 6-serving meals)
2 cups (8 oz.) dry penne pasta (or small pasta of your choice)
2 lb. lean ground beef
1 medium onion, chopped
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 cups frozen peas, thawed
COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.
COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.
• Freeze half the casserole for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.
• Using pumpkin and evaporated milk not only adds depth of flavor, but also sneaks in extra nutrition to the casserole.
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