It's been super hot around here lately. I know what you're thinking... it's Minnesota - how hot can it be? Well, very. I think it's been close to 100 degrees for almost 2 weeks straight. So, what does a girl make when it's so hot outside? Apparently, casseroles. I decided on Sunday to do a bunch of "make-ahead" meals. I made up one I found in an old cookbook called "Marzetti." I seemed to remember my grandma, or mom, or aunt or someone making something similar when I was young so I figured I'd give it a try. I'm not the hugest casserole fan (Given I'm from Minnesota, I know that's about as shocking as the fact that I've never cooked anything in a crockpot), but this one was really good.
I knew there wasn't any reason for it to be bad, but I was surprised at just how much we liked it. We both agreed it's definitely a keeper.
Marzetti
INGREDIENTS
1 pound ground beef (I actually used about 3/4 lb)
1 large onion, chopped
1/2 green pepper, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (6 ounce) can tomato paste
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 tsp Italian seasoning
1/3 cup water
1 tablespoon Worcestershire sauce
8 ounces wide egg noodles, cooked to al dente and drained (I used a little less)
1 cup shredded Cheddar cheese
DIRECTIONS
Brown ground beef, onion and green pepper; drain off fat. Stir in next nine ingredients. Spoon into a greased 3-qt. casserole; top with cheese.
Cover and bake at 350 degrees F for 45 minutes.
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