This dish is really rather basic to make and it gives your family something wholesome and nutritious to eat. I make this hamburger casserole a couple times a month and my husband and kids love it. I wouldn’t change too many things around though if you are looking to sample a dish from the 1950s. I think my grandma used to make this casserole quite often and then my mother would also make it for weeknight dinners. I think it is pretty darn tasty 🙂
I like complete meals in one pan. Makes my life so much easier!
Ingredients
1 1⁄2 lbs fresh ground chuck
1 large onion (chopped)
1 (8 ounce) package Barilla noodles
1 (16 ounce) can Hunt’s whole tomatoes or 1 (16 ounce) can diced tomatoes
1 can white corn
1 (10 ounce) canCampbell’s condensed tomato soup
1 cup grated Kraft cheddar cheese
1 teaspoon salt
1 teaspoon black pepper
1⁄2 teaspoon McCormick garlic salt
Instructions
Brown onions and meat,season with salt pepper and garlic salt.
Boil the noodles in water for 6 minutes and drain.
Drain corn.
Mix all ingredients and turn into a two-quart greased casserole dish.
Can top with a little more grated cheese.
Bake 30 minutes at 350 degrees.
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Quick Tip: This recipe is very easy to double.
