Posted by sherry on April 12, 2001 at 16:27:15:
In Reply to: ISO - calling all Italians posted by Joy on April 12, 2001 at 07:27:46:
Italian Pancake Casserole
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2 eggs
2/3 c. milk
1/2 c. Pillsbury best
all-purpose or self-rising
flour
1/4 tsp. salt
1 lb. lean ground beef
6 oz. can tomato paste
2 Tbsp. instant minced onion
1 tsp. basil
3/4 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 c. creamed cottage cheese
2 c. (1/2 lb.) shredded
Mozzarella cheese
1/4 c. grated Parmesan cheese
Combine eggs and milk in medium mixing bowl with rotary
beater. Add flour and salt; beat until smooth. Heat a 9-inch
skillet over medium-high heat. Grease lightly before baking
each pancake. Pour batter, 1/3 cup at a time, into skillet
tilting pan to spread evenly over bottom. When pancake is
light brown and set, turn to brown other side. Prepare 4
pancakes.
Brown ground beef in medium skillet; add tomato paste,
onion, basil, garlic salt, oregano, salt and pepper. Place one
pancake on bottom of 10-inch pie pan, 9-inch round cake pan or
9-inch skillet. Spread with 1/4 cup cottage cheese, 1/4 meat
mixture, 1/2 cup shredded Mozzarella cheese and 1 tablespoon
grated Parmesan cheese. Repeat with remaining pancakes ending
with cheese. Bake at 375 degrees for 30 to 35 minutes. To serve, cut
in wedges.
Tip: Refrigerate up to 24 hours. Bake for 35 to 40
minutes.