8 whole cloves
2 tablespoons olive oil
2 1/4 pounds roasted short ribs
salt and pepper to taste
1 onion, chopped
1 tablespoon seasoning salt
1/4 cup water
2 cups chopped portobello mushrooms
2 tomatoes, chopped (optional)
8 ounces sharp Cheddar cheese, diced
Preheat the broiler.
Rub 1/2 the surface of the casserole with 1/2 the lime juice you use to mix the cabbage and green beans.
In a large pot over medium heat, combine the oil, cloves, olive oil, and salt and pepper to taste, onion and seasoning salt. Season to taste with water. Bring to a boil and reduce heat. Cook 10 minutes; reduce heat to medium-low and simmer, covered, for 2 hours, or until the onions are almost set.
Broil 5 minutes, the vegetables are tender; stir in 2 cups of the cooked pasta and ¾ cup water to cover the bottom of an oven-safe 9x13 inch baking dish. Spread mixture over vegetables and add 3 cups more baked pasta. Broil 1 hour until the vegetables are very crisp and the bread in the top is almost dry.
Meanwhile, in a medium saucepan over medium heat, heat the water until it bubbles; momentarily cover. Reduce heat, and simmer 10 minutes. Stir in half of the cooked pasta, 2 cups mushrooms and 1 cup of the Cheddar cheeses. Simmer for an additional 5 minutes.