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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook





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Newport Beef Casserole


  • ¼ cup salad oil
  • cup finely chopped onion
  • 3 cloves garlic, crushed
  • 1 cup pared diced carrot
  • 1 ½ cups diced celery
  • 1 ½ lbs ground chuck
  • 1 6 oz. can mushroom caps, drained
  • ½ cup sherry
  • 1 6 oz. can tomato paste
  • 1 1 lb. 1 oz. can tomatoes
  • 1 tablespoon salt
  • ½ tsp pepper
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 1 8 oz. pkg small shell macaroni
  • 1 10 ounce pkg frozen chopped spinach
  • ½ cup buttered fresh bread cubes
  • 1 cup grated, sharp cheddar cheese
  • grated Parmesan


In hot oil in large skillet, saute onion, garlic, carrot, and celery until onion is golden-brown--about five minutes. Add beef; cook, stirring, until red color disappears. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano and basil; simmer, uncovered, 1 1/2 hours. If desired, cool, cover, and refrigerate until needed. About 45 minutes before serving time, preheat oven to 350 degrees. Cook macaroni and spinach as package labels direct. Reheat sauce. Add well drained macaroni and spinach. Turn into 3-quart casserole. Top with bread cubes and cheddar cheese. Bake, uncovered, 30 minutes, or until bubbly and browned. Serve sprinkled with Parmesan cheese. Makes 8 servings.


onion carrot celery ground chuck mushrooms sherry tomato paste tomatoes macaroni spinach bread cubes cheddar cheese