1 lb Ground beef
1/3 c Onion; chopped
1/3 c Celery; chopped
2 Garlic cloves; minced
14 Slices French bread (1/2
-inch thick)
4 lg Tomatoes; sliced 1/2 inch
-thick
1 ts Dried basil
1 ts Dried parsley flakes
1 ts Dried oregano
1 ts Dried rosemary; crushed
1 ts Garlic powder
3/4 ts Salt
1/2 ts Pepper
2 ts Olive oil or vegetable oil
-divided
3 tb Butter or margarine
3 tb All-purpose flour
1 1/2 c Milk
1/3 c Parmesan cheese; grated
8 oz Mozzarella cheese; shredded
-(2 cups)
In a skillet, brown beef, onion, celery and garlic;
drain and set aside. Toast bread; line the bottom of
an ungreased 13x9x2-inch baking dish with 10 slices.
Top with half of the meat mixture and half of the
tomatoes. Combine seasonings; sprinkle half over
tomatoes. Drizzle with 1 tsp oil. Crumble remaining
bread over top. Repeat layers of meat, tomatoes and
seasonings and oil. In a saucepan over medium heat,
melt the butter; stir in flour until smooth. Gradually
stir in milk; bring to boil. Cook and stir until
thickened and bubbly, about 2 minutes. Remove from
heat; stir in Parmesan. Pour over casserole. Top with
mozzarella. Bake, uncovered, at 350 degrees for 40-45
minutes or until bubbly and cheese is golden brown.
Yield: 8-10 servings. From the July/Aug '96 Country
Woman magazine
