Ravioli Casserole

Another one that freezes well.

1 lb stew meat, cut in mouth-size pieces
2 TBS flour
salt and pepper
3 TBS margarine
500 ml (2 cups) tomato puree/sauce
1 chopped onion
1/2 cup beef broth
1 can beef ravioli in sauce

Dredge meat in half of flour, salt and pepper. Brown in shortening. Place in casserole. Combine rest of flour with tomato sauce, and broth in a saucepan. Heat to boiling and pour over meat. Cover and bake at 375°/190° for one hour. Add onion. Cover and bake another 45 minutes. Stir in ravioli and bake another 15 minutes.

To freeze: prepare up to the ravioli. Remove from oven and let cool before freezing. To serve, thaw completely. Add ravioli and cook at 375°/190 covered, until heated through, 15-30 minutes.




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