Casserole #14 - Meat-Noodle Casserole

 The Year of Casseroles

Casserole #14 - Meat-Noodle Casserole

    This recipe was submitted to the Favorite Recipes From Southern Kitchens - Meats: Favorite Recipes From Progressive Farmer Readers cookbook by Janet Lynn Wilson of Jacksboro, Tennessee, and the cookbook was published in 1967. This recipe is in the Ground Pork section and calls for lean ground pork. I modified and used ground turkey. You could use ground beef as well.  It was good, but could use more seasoning; consider adding chili powder to taste and/or garlic (powder or minced fresh). My friend who was my taste tester liked it and had a second helping! My modifications to the recipe are in italics. Also note that I re-wrote the directions. 

Ingredients:

8 oz noodles (Use your favorite: macaroni, egg noodles, dumpling style, bow-tie, etc)

3/4 lb ground meat (lean pork, hamburger or turkey) *Ms. Wilson used lean ground pork

2 small onions, chopped

2 cups diced celery

1 small green pepper, shopped

1/2 tsp salt

1/4 tsp pepper

1 tbsp minced garlic (optional)

1 10oz can condensed tomato soup

1/4 tsp Worcestershire sauce

1 cup grated cheese *Ms. Wilson used American cheese and only 1/2 cup

Directions:

Pre-heat oven to 325 degrees. Cook noodles in boiling, salted water until al dente. Drain and rinse with cool water. In a large skillet, brown meat, drain and add onions, celery and green pepper. Add minced garlic if using. Cook until vegetables are tender. Season with salt and pepper and additional seasoning if you are using.  Spray a large casserole dish with cooking spray.  Mix together tomato soup and Worcestershire sauce in a small bowl. Alternate layers of meat and noodles in the casserole dish, starting with meat mixture. Over the first layer of noodles sprinkle 1/2 cup of shredded cheese. Finish with a layer of noodles, and pour the tomato soup over top. Sprinkle the last 1/2 cup of cheese on top. Bake for 45 minutes. *The original recipe gives the yield of 6 servings. 

Meat-Noodle Casserole