Thursday, September 17, 2009

1970s retro beef and noodle casserole

Sally insisted on this recipe, although I think she was pulling my leg when she said she liked its retro appeal.

Beef and Noodle Casserole

8 oz. package dried noodles
2-1/2 lbs. ground beef
salt and pepper to taste
1 tblsp. chili powder (or to taste)
1 large Valencia onion, chopped (about one cup)
10 oz. can Campbell's condensed tomato soup
1/2 cup Heinze Chili Sauce (or to taste)
1 lb. package Mexican Style Velveeta cheese product, cut in 1/2-inch dice
2-3 tblsp. butter
1 cup breadcrumbs

  • Boil water and cook noodles according to package directions.
  • Meanwhile, brown ground beef in large skillet. Season with salt, pepper, and chili powder to taste.
  • Add chopped onion to skillet and sweat onions with beef until onions are transparent.
  • Simmer beef on low heat until the noodles are cooked and drained.
  • Drain noodles and put in very large bowl. Add beef and onions from skillet and stir slightly. Add condensed tomato soup. Stir in Velveeta.
  • Add butter to empty skillet; melt.
  • Stir in breadcrumbs; set aside.
  • Transfer contents of bowl to lightly greased 9 x 12-inch baking pan.
  • Sprinkle breadcrumbs over top of casserole.
  • Bake 60-minutes at 350-degrees, or until bubbly and breadcrumbs are lightly toasted.

Serves 8-10

No comments:

Post a Comment