On Tue, 1 Dec 2020 20:49:11 -0800, "Julie Bove"
> wrote:

>It's a Paula Deen recipe. Actually, I'll have it tomorrow. Walmart sent me
>some ground beef that needed to be used right away.

Why did ground beef you just received need to be used right away...
didn't it arrive frozen... I'd have tossed that mystery meat into the
trash. I just ground two beef roasts and made eight 12 oz burgers for
the freezer, I always have fresh frozen beef in my freezer, usually in
the form of large burgers, can be used in any ground beef recipe. And
yes, I weigh out the balls of ground meat... needn't be exact, any bit
left over goes into the already weighed meat, maters not if some are
an ounce over. We had a burger each on a toasted Kaiser roll last
night, we each ate half, half for tonight. It's very difficult for me
to believe that people actually eat preground/mystery beef... took me
less than 5 minutes to grind two roasts, including washing the
grinder... less than a minute forming each 12 oz patty. First thing I
do is prepare squares of wax paper for the burgers.

>So... I made this with a
>few modifications. No W. sauce. Never have it in the house. Used Rotini
>instead, and the whole 16 oz. bag. I think that was a good call.

Could have used any pasta... I'd choose medium shells... holds meat
sauce well.

>Would have
>been too meaty otherwise. Also used 4 cups of cheese. Mixed most of it in
>and just put a little on top. I can't imagine 3 cups on top!
>
>I did taste it. It's good although very similar to something I occasionally
>make.
>
>Link to recipe:
>
>https://www.pauladeen.com/recipe/che...ger-casserole/

1 1/2 tsps salt is way too much... with 4 cups of cheese I'd not add
any salt until after you taste it.
Preground mystery meat from Walmart, YIK!