Beef Casserole
Instructions
1. Place 6 oz. campanelle pasta in rapidly boiling water that has been salted with 1 tablespoon salt.
2. Cook over low heat for about 8 minutes, until al dente (chewy, not mushy). While your pasta is cooking, prepare your caramelized onions and Swiss cheese sauce.
3. Melt 1 tablespoon butter in a small skillet and add 1/2 medium onion, sliced into quarter-circles.
4. Saute the onion until it is clear, and becoming brown.
5. While this is cooking, make your cheese sauce:
6. Melt 2 tablespoons butter in a saucepan. Remove from heat and stir in 1/4 cup flour.
7. When completely combined, stir in 2 cups milk, 1 1/2 cups shredded Swiss cheese, and 1/2 teaspoon salt.
8. Return the sauce mixture to the cooktop, and cook over low heat, stirring constantly, until smooth and bubbly. Now, your pasta, onions, and sauce mixture should be ready.
9. Drain the pasta through a colander into the sink, and return the pasta back to its original pot.
10. Add in the caramelized onions, and the Swiss cheese sauce , and a 12 oz. can of tender-chunk roast beef with gravy. Stir completely.
11. Spray a medium to large baking dish with oil spray.
12. Empty your casserole into the baking dish and place it in a 350 degree oven for 30 minutes.
