Newport Beef Casserole

• 1/4 c. salad oil
• 1/3 c. chopped onions
• 3 cloves garlic
• 1 c. diced carrot
• 1 1/2 c. diced celery
• 1 1/2 lb. ground chuck
• 1 (6 oz.) can mushrooms, drained
• 1/2 c. sherry wine
• 1 (6 oz.) can tomato paste
• 1 (1 lb. 1 oz.) can tomatoes
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 (8 oz.) pkg. small shell macaroni
• 1 (10 oz.) pkg. frozen spinach, chopped
• 1/2 c. buttered bread cubes
• 1 c. grated Cheddar cheese
• grated Parmesan cheese

1. In hot oil, using a large skillet, saute onions, garlic, carrot and celery until onion is golden, about 5 minutes.
2. Add beef; cook, stirring until red color disappears.
3. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano and basil.
4. Simmer, uncovered, 1 1/2 hours.
5. If desired, cool, cover and refrigerate until needed.

salad oil, onions, garlic, carrot, celery, ground chuck, mushrooms, sherry wine, tomato paste, tomatoes, salt, pepper, oregano, basil, shell macaroni, frozen spinach, buttered bread, cheddar cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352357 (may not work)