Recipe For Cooking Dunbar Casserole

Toaster Oven Casseroles :: Beef Casseroles

Dunbar Casserole

Source: Gourmet Magazine - February 2003

1 lb. boneless chuck cut into 1/2-in. pieces
    (or 1 1/2 lb. ground beef)
1 (14 oz.) can beef broth
1 (32 oz.) can whole canned tomatoes in puree
1 med. onion, chopped
1/4 C. (1/2 stick) butter, melted
1 Tbsp. Worcestershire sauce
1 tea. sugar
2 C. fresh bread crumbs
1 lb. sharp Cheddar cheese, grated
1lb. elbow macaroni

Simmer chuck in broth uncovered stirring occasionally until tender - about 1 hr..

Break up tomatoes in a bowl with puree.

Cook onion in half the butter until softened. Add tomatoes with puree, Worcestershire sauce and sugar. Simmer 15 min. or until slightly thickened.

Preheat oven to 400 degrees F.

For topping, toss together bread crumbs, 1 C. Cheddar cheese and remaining melted butter. Salt and pepper to taste.

Cook macaroni in boiling salted water until al dente then drain. Cool 3 min. then transfer to lrg. bowl. Toss with tomato sauce, beef with broth, remaining 3 C. of cheese and salt and pepper to taste. Transfer macaroni mixture to a buttered 13 x 9-in. glass baking dish and spoon topping evenly over. Bake in center of oven for 25 min. or until topping is golden brown and mixture is bubbling.