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Parmesan Meat Patty Casserole

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Ingredients

Adjust Servings:
1/2 cup flour
1 1/2 lbs ground chuck
1 (8 ounce) package mozzarella cheese
1 (4 ounce) can parmesan cheese (shaker type)
1 tablespoon oregano
1 (8 ounce) can tomato sauce
3 eggs, beaten
1 cup breadcrumbs
oil

Nutritional information

800.5
Calories
366 g
Calories From Fat
40.7 g
Total Fat
19.3 g
Saturated Fat
338.9 mg
Cholesterol
1469.9 mg
Sodium
38.4 g
Carbs
2.6 g
Dietary Fiber
5.3 g
Sugars
66.9 g
Protein
392g
Serving Size

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Parmesan Meat Patty Casserole

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    My family really enjoyed this recipe. I made them for my freezer, doing it two different ways. The first batch I formed into patties, put in my baking dish with the sauce on top and froze it pan and all. I didn't want to tie up my other dish for the second batch, so this one I made the patties, flash froze, then put in the freezer with no sauce. At serving time, we added the sauce and cheese on top. Both worked out well and there was very little leftovers.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Parmesan Meat Patty Casserole, Kind of like chicken parmesan — only with hamburger This calls for the green can cheese, but I’m sure you can substitute the real thing Recipe doesn’t specify whether to cover or not while baking I start out uncovered and cover towards the end, if it starts getting too brown , My family really enjoyed this recipe I made them for my freezer, doing it two different ways The first batch I formed into patties, put in my baking dish with the sauce on top and froze it pan and all I didn’t want to tie up my other dish for the second batch, so this one I made the patties, flash froze, then put in the freezer with no sauce At serving time, we added the sauce and cheese on top Both worked out well and there was very little leftovers , I made this two different ways: one as a ‘regular dinner’ one for a freezer meal The only thing I changed was using spaghetti sauce instead of the tomato sauce (the can I thought I had was no where to be found) and used 1/2 the amout of mozzarella cheese The first time through I followed the directions for 4 servings Even cutting the cheese in 1/2, it was way too much food Hubby and I shared one patty and were full (had veggies, no pasta) Flavor wise, it was kind of bland and I didn’t know if I’d do it again The batch I froze was made into 6 patties, also with 1/2 the cheese I browned the patties and placed in a foil pan used 1/4 cup spagetti sauce on top of each patty and distributed the cheese across the top of all I covered the pan with foil and slid (with directions for baking) into a large ziploc bag Last night I pulled it out of the freezer until time to cook It probably could have used a few extra minutes in the oven and next time I’ll cook the meat patties longer until closer to done The flavor was much better after freezing (maybe from the sauce being in contact longer) but I’ll still add a sprinkle of garlic or onion powder and Italian seasoning next time as we like a stronger flavor Hubby gave it a thumbs up, my youngest stepdaughter did too (and she usually doesn’t like ground beef NOT in meatloaf!) As a ‘freeze ahead’ it would make an easy weeknight dinner I warmed up some of the leftovers the first time I made it and it made a nice lunch


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    Steps

    1
    Done

    Shape Ground Chuck Into 4 Patties, Dip in Flour, Then in Beaten Egg, Then in Bread Crumbs.

    2
    Done

    Brown in Oil Until Light Golden Brown.

    3
    Done

    Place in Casserole Dish.

    4
    Done

    Place Mozzarella Cheese on Top of Patties.

    5
    Done

    Pour Tomato Sauce Over Cheese.

    6
    Done

    Sprinkle With Oregano and Top With Enough Parmesan Cheese to Lightly Cover the Top.

    7
    Done

    Bake at 350f For 40 Minutes.

    Avatar Of Brisa Hensley

    Brisa Hensley

    Spice whisperer known for creating dishes that pack a flavorful punch.

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