Favorite Recipes: Casserole to Feed 12 Hungry Gorillas (Gorilla Casserole)

Recipe Author

Name: K. R. P. S. (THEkrps)
Total Recipes: 21

Details

Title:

Casserole to Feed 12 Hungry Gorillas (Gorilla Casserole)

Dish: Casseroles
Dish Type: Pastas & Noodles
Cooking Method: Baked
Difficulty: 5 / 10
Servings: 12+/-
Prep Time: 30-45 min.
Cook Time: 30 min.

Ingredients
  • 2 lbs, - Lean ground chuck
  • 2 T - Vegetable oil
  • 2 - Large onions chopped (about 2C)
  • 3 - Chopped celery ribs with leaves (about 2C)
  • 3 - Large grated carrots (about 1 C)
  • 2 2-lb. 3 oz. - Cans Italian style tomatoes
  • 2 T - Salt
  • 1 t - Oregano
  • 1 t - Pepper
  • 1 lb - Pasta (macaroni, shells, elbow macaroni or noodles)
  • 2 10-oz - Pkgs. frozen chopped spinach
  • 1 C - Grated Parmesan cheese
Directions

Casserole to Feed 12 Hungry Gorillas (Gorilla Casserole)
(From: Margot Judge)
This recipe is one that my husband's family has used when they are serving a crowd. Generally this occurs when they all get together such as for a funeral.

Bake 350o F, 30 min. or till bubbly

Method:

  1. In a large saucepot, brown chuck in oil for about 5 minutes.
  2. Add onions, celery and carrots and cook an additional 5 minutes.
  3. Stir in tomatoes, salt, pepper and oregano.
  4. Bring to a boil, lower heat, cover and simmer 1 hour.
  5. Meanwhile, cook noodles, drain and set aside.
  6. Thicken sauce with a little Wondra flour.
  7. When sauce is done, stir in cooked pasta and spinach.
  8. Mix thoroughly.
  9. Put into two 13 x 9 x 2 inch casseroles (or whatever it will fit into).
  10. Sprinkle top with Parmesan cheese and bake in moderate oven for 30 minutes or until bubbly.

Serve with Italian bread, lettuce salad and a dry red wine.

 


Notes

My notes:

  • Ground chuck: It always takes more than 5 minutes to brown.
  • Onions, celery & carrots: I used to hate making this because of all that chopping and then they invented food processors. Nowadays, you can find everything chopped in the grocery store, but nothing beats the fresh vegetables.
  • Tomatoes: I can't seem to find the size cans specified in the recipe, so, I just get what they have as close to this as I can get. Also, when I open the cans, I cut up the tomatoes and continue to break them up when I mix them in the meat mixture so they are not big chunks in the casserole when it is served.
  • Wondra flour: I use a mix of flour and water.
  • Pasta: I really like egg noodles best for this.
  • Spinach: My family does not like spinach, but I do. However, I've always felt that two packages is a little overkill, so, I only use one. Also, I put it in the pot towards the end of the meat mixture simmering so it gets mixed in prior to the pasta and I'm not overly abusing the pasta.

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