Recipe
Italian Squares
- Details
- Yields 18 x 26 x 2-inch pan or 80 servings at 2-1/2 x 2-1/4 x 1-3/4 inches
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- 13 lb. Ground Beef
- 8 c. Chopped Onions
- 10 c. California Raisins
- 4 c. Tomato Sauce
- 1/3 c. Vinegar
- 1/2 c. Dried Oregano Leaves
- 1/4 c. Dried Basil Leaves
- 3 tbsp. Garlic Powder
- 1 tbsp. Salt
- 2 tsp. Black Pepper
- 9 c. Milk
- 6 c. Biscuit Mix
- 4 c. Liquid Eggs
- 8 c. Shredded Cheese
- Spaghetti Sauce or pizza sauce (optional)
- 1. Cook hamburger and onions together until hamburger is no longer pink; drain.
2. Process raisins with 1 cup tomato sauce until smooth paste is formed.
3. Combine meat mixture, raisin paste, remaining tomato sauce, vinegar and seasonings; stir to blend.
4. Simmer, stirring occasionally, about 20 minutes or until heated through.
5. Spread evenly in ungreased pan. Do not pack down.
6. Combine topping ingredients; mix well.
7. Pour gently over meat mixture to avoid splashing.
8. With a spatula, slowly cut through the meat across the pan a few times; do not stir the topping into the meat mixture.
9. Bake in a conventional oven at 350º F. for 55 to 65 minutes or until topping is set.
10. Remove from oven and sprinkle shredded cheese evenly over the top.
11. Bake 4 to 5 minutes more or until cheese is melted.
12. Cut into 10 rows along the long side of the pan and 8 rows along the short side.
13. Serve with pizza or spaghetti sauce.
Tips: Meat filling may be made and set into pans the day before; reheat to 165º F. before adding the topping; complete as directed above.
Use a blend of American and Mozzarella cheeses. - Nutrition Information (per serving)
-
Calories 360(39% from fat); Total Fat 15g (sat 6g, mono 6g, poly 1g); Cholesterol 125mg; Protein 29g; Carbohydrates 26g; Fiber 3g; Iron 4mg; Sodium 360mg; Calcium 208mg
