So here's what you'll need:
1-6 cans of green beans (not french cut)
1-2 cans diced tomatoes
20 oz of tomato sauce (in the picture above she used 1 8oz can and 1 12oz can).
Seasonings you like - she uses garlic salt, season salt, & lemon pepper and sometimes a tsp of paprika
2 large onions
1 lb of ground beef
4 pats of butter
(Note: Amounts vary based on the size of your casserole dish. For her sized casserole dish she used: 5 cans of beans, 1 of diced tomatoes, 1 1/2 large onions and almost all 20 oz of tomato sauce.)
Put the meat on a large skillet on med-high and brown until it's crumbly. Add the seasonsings when the meat is about half done.
While the meat is cooking, open up all your cans. This is a good kid job - you don't want to get carpol tunnel or anything right? Start with the butter in your casserole dish. Then add a layer of beans, topped with some of the diced tomatos and about half an onion.
When the meat is done, put a layer of meat and top that with about half of your tomato sauce.
Add the rest of the beans.
Then finish off the onions, tomatoes and finally the meat topped with the rest of the sauce. If your casserole will hold more, you can hold back some of the meat and sauce to do another layer of beans.
Cook at 375 until the onions are cooked. Everything else is already cooked but the flavors blend while cooking so even if you leave out the onions, cook this for at least an hour.
You can cook this a day or two before serving and then just put it in the oven at 350 until it is warm enough to serve. This is often served with bulghur pilaf. Both of these items taste as good or better warmed up so make a large batch of each and eating it twice in a week saves a lot of time.
Serves 6-12 people but there's usually left overs.
Seriously.. Thoughts?
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