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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 18 |
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This is my variation of a family classic from the 1950's. Perfect for OAMC as it makes a big batch & freezes well. For OAMC I divide it into 3 8 foil pans, cover tightly with foil, & tape a small baggie with 1 C. shredded cheese to the top & label. Ingredients:
3 lbs lean ground beef |
2 teaspoons adobo seasoning or 2 teaspoons season salt |
2 tablespoons instant minced onion |
1 teaspoon garlic powder |
1 teaspoon ground black pepper |
1 teaspoon italian seasoning |
2 teaspoons mild chili powder |
1/2 cup beef broth |
1 (26 1/2 ounce) can spaghetti sauce |
2 (14 3/4 ounce) cans creamed corn |
1 (3 1/2 ounce) can sliced black olives, drained |
1 lb medium egg noodles |
3 cups shredded cheddar cheese |
Directions:
1. In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
2. Drain off fat.
3. Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
4. Simmer meat mixture on low heat for about 15 minutes.
5. Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
6. Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14 ).
7. Cover with foil & bake for 45 minutes at 350 degrees.
8. Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.
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