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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My husband prefers potatoes to pasta, but he can't get enough of this hearty casserole. People always comment on the wonderful flavor from brown sugar and cumin.Donna Spence, Tuolumne, California Ingredients:
3 cups thinly sliced onions |
1/4 cup butter, cubed |
1 pound ground beef |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon brown sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon ground cumin |
2 cans (14-1/2 ounces each) beef broth |
8 ounces fettuccine, cooked and drained |
1 cup (4 ounces) shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. In a skillet, saute onions in butter for 10-15 minutes or until caramelized. Remove onions with a slotted spoon.
2. In the same skillet, cook beef over medium heat until no longer pink; drain. Return onions to skillet.
3. In a bowl, combine the flour, brown sugar, salt, pepper and cumin. Gradually stir in the broth until smooth. Add to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened.
4. Place fettuccine in a greased 4-qt. baking dish. Top with beef mixture. Combine cheeses; sprinkle over the top. Bake, uncovered, at 450° for 15 minutes or until cheese is melted. Yield: 8 servings.
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