4Th Of July Triple Layered Savory Casserole Recipe

Ingredients for 4Th Of July Triple Layered Savory Casserole

• Unsalted Butter
• 1 medium leek, thinly sliced and washed well
• Green Bell Pepper
• 1 medium zucchini, diced
• Frozen Leaf Spinach
• 1/4 teaspoon salt
• Fresh Coarse Ground Black Pepper
• Extra Virgin Olive Oil
• Yellow Onion
• 2 stalks celery, chopped
• Lean Ground Beef
• Beef Stock
• 2 tablespoons tomato paste
• Dried Oregano
• Dried Thyme
• Dried Basil
• Elbow Macaroni
• All Purpose Flour
• 2 cups milk
• Sharp Cheddar Cheese
• 1/4 teaspoon white pepper

How to Make 4Th Of July Triple Layered Savory Casserole

1. Preheat oven to 350°F (175°C).
2. **Vegetable Layer:** Melt 2 tablespoons of butter in a large skillet over medium heat. Add the leek and sauté for 2-3 minutes until softened. Add the bell pepper and sauté for another 3 minutes. Stir in the zucchini and spinach, and cook for 3 minutes more. Season with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Transfer the mixture to a 2 1/2-quart oven-safe casserole dish.
3. **Meat Layer:** In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and celery and sauté for 5 minutes until translucent. Add the ground beef and cook, breaking it up with a spoon, for 5 minutes, or until no pink remains. Stir in the beef broth, tomato paste, oregano, thyme, and basil. Cook, uncovered, stirring occasionally, for 5 minutes. Season with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Spoon the meat mixture evenly over the vegetable layer in the casserole dish.
4. **Macaroni and Cheese Layer:** Cook the macaroni according to package directions until al dente. Drain well and rinse with cold water. Melt the remaining 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes until pale straw-colored (a roux). Gradually whisk in the milk until smooth. Bring to a simmer, reduce heat to low, and cook for 2 minutes, or until slightly thickened. Remove from heat and stir in 1 1/4 cups of the cheddar cheese and 1/4 teaspoon of white pepper. Stir in the cooked macaroni. Spread this mixture evenly over the meat layer.
5. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
6. Bake for 25-30 minutes, or until the top is golden brown and bubbly, and the casserole is heated through.
7. Let stand for 5-10 minutes before serving. Enjoy!