Spaghetti Casserole 
 
1 ½ lb ground round
1 medium onion, chopped
1 (26 oz.) jar tomato and basil pasta sauce
¼ C butter
¼ C all-purpose flour
1 (12 oz.) can evaporated milk
½ C grated Parmesan cheese
¼ tsp. pepper
8 oz. uncooked spaghetti, broken into pieces
3 C (12 oz.) shredded sharp Cheddar cheese
Grated Parmesan Cheese

Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet. Stir pasta sauce into beef mixture.

Melt butter in a saucepan over medium-low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat, and stir in ½ cup Parmesan cheese and pepper.

Spoon one-third of meat mixture into a lightly greased 5-quart slow cooker. Spread half of broken spaghetti over meat; pour half of white sauce over noodles, and sprinkle with 1 cup Cheddar cheese. Repeat layers once. Spread remaining meat mixture over cheese. Top with remaining 1 cup Cheddar cheese.

Cover and cook on LOW 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6-8 servings.

 

*** 😆This recipe is for Indy. She mentioned oxtails.    I have not tried it yet, but I do love Beef and Barley soup and found this one on the Food Network today.


Rich Beef Barley Soup

Recipe courtesy of Ina Garten
SHOW:  Barefoot Contessa
EPISODE:  Drill Dinner

Total Time:  2 hr 35 min
Prep: 15 min
Cook:  2 hr 20 min
Yield:  6 servings
Level:  Easy


For a hearty main dish, you can't miss with Ina's Rich Beef Barley Soup.


Ingredients

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

Directions

Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

2010, Barefoot Contessa How Easy is That?, A

Read more at: http://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe.html?oc=linkback

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