Saturday, December 31, 2016

Meal No. 1717: Pipetizer Casserole

After a reasonably decent dinner for the five-person crew on Wednesday night, and in anticipation of the huge holiday dinner planned for Friday night, I decided to keep it casserole-y simple for Thursday: the cheesy goopy goodness of Roediger House favorite Pipetizer Cassserole...named in honor of guest-at-its-inception Jon Piper. It is a craven mix of browned seasoned ground beef, a splash of red wine, diced red pepper, slivers of green onion, either mushrooms or dried mushroom powder, garlic, tomato sauce, sour cream, cream cheese, Mexican cheese, penne, and oregano...topped with shredded cheddar cheese. Whether that description turns you on or off, we are all pretty happy with it here. For our meal that night, there was also garlic bread and fresh-tossed Caesar salad.

"Pipetizer Casserole" is an adaptation of "Tailgate Casserole," from The Big Book of Casseroles, by Maryana Vollstedt. San Francisco: Chronicle Books (2000), p. 120.

No comments: