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Beer Cheese Casserole
Shaun Glinz, Jamestown, N.D.

Makes 8 servings

8 ounces rotini pasta
1/4 cup butter
1 medium yellow onion, chopped
1 small green bell pepper, chopped
1 small red bell, pepper, chopped
2 cloves garlic, minced
1 pound ground beef
1 cup low sodium beef broth
6 ounces beer (not dark or all light)
Hot pepper sauce - 1 dash or up to 2 teaspoons for hot
1 teaspoon ground white pepper
1 tablespoon dried parsley flakes or 1/4 cup chopped, fresh parsley
1 pound Velveeta® processed cheese spread

Garnish Ideas:

Garlic croutons
Green onions, sliced

In a large (6 quart) Dutch oven, boil pasta about 2 minutes less than minimum cooking time listed on package. Drain in colander.

In same Dutch oven over medium heat, melt butter and cook onion about 3 minutes. Add bell peppers and sauté 3 minutes more. Add garlic and beef; brown beef until no longer pink and remove mixture to colander. Drain thoroughly.

In same Dutch oven over medium-low heat, add beef broth, beer, hot sauce, white pepper, parsley and cheese. Stir occasionally until all cheese is melted, and then turn off heat. Add beef mixture and pasta to the Dutch oven with sauce and mix thoroughly, but gently as not to break the pasta. Cover and bake in preheated 300-degree oven for 30 minutes.

When serving, add popcorn, croutons or green onions as a garnish.

Nutritional Information
Per Serving: 399 calories, 26 g protein, 27 g carbohydrates, 2 g fiber, 20 g fat, 12 g saturated fat, 77 mg cholesterol, 59 mcg folate, 2 mg iron, 874 mg sodium.