Macaroni Meat Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 (8 oz.) package macaroni
1/2 cp chopped peeled onions
1/4 cp chopped green pepper
1/2 cp sliced mushrooms
2 tbsp butter or margerine
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
2 cps meat broth or consomme
1 tsp Worcestershire sauce
2 cps cubed cooked beef or lamb
1 cp well-drained chopped tomatoes
1/2 cp grated cheese
1/2 cp buttered crumbs
1 - Cook macaroni as described on package.
2 - Drain.
3 - Cook onions, green pepper, and mushrooms in butter or margerine 5 minutes.
4 - Add flour, salt, pepper, and nutmeg.
5 - Stir, cooking about 5 minutes longer.
6 - Add broth or consomme and WSorcestershire sauce, stirring constantly and lt cook until thickened.
7 - Remove from heat.
8 - Start oven at moderate (350 degrees F.).
9 - Butter 2-quart casserole.
10 - Line prepared casserole with half the macaroni.
11 - Add beef or lamb and sauce.
12 - Pour tomatoes over all.
13 - Add rest of macaroni.
14 - Sprinkle with cheese and cover with crumbs.
15 - Bake about 25 minutes or until top is lightly browned and bubbly.
Makes 6 servings.
Feature this dish at a help-yourself supper. Hot muffins or pan
of warm cornbread, a platter of small, individual aspic vegetable salads
add to the pleasure. For dessert this is the night for glazed baked
apples, perhaps stuffed with nuts and raisins.