This great freezer supper starter can help you take avantage of the next time ground chuck is on sale. I like making this casserole starter when vidalia onions are available. You can keep a bunch of this in the freezer and turn it into spaghetti sauce, taco filling, sloppy joes, & casseroles, saving time and avoiding big clean-ups. Here's what you need:
5 lbs of ground chuck**
4 cans of undried diced tomatoes
5 onions (chopped)
1 cup chopped celery
4-6 garlic cloves (minced)
2-3 tablespoons Italian sesoning (oregano, basil)
1 tablespoon crushed red pepper
In a large pot or dutch oven, brown ground chuck, drain & set aside**. Saute onions & celery for 5 minutes. Add ground chuck and remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 90 minutes. Let cool and transfer to several freezer safe containers.
** If the ground chuck is lean, there's no need to drain. Just add all remaining ingredients & bring to a boil, then reduce heat and simmer. This is great with venison burger.
During the summer months, I use this for a great zucchini casserole or as a topper for spaghetti squash. I spoon this on Portabella mushrooms on the grill & sprinkle Parmesan on top.