Wednesday, November 12, 2008


I learned this recipe long ago from a friend who was originally from Wisconsin. I suspect that it is from the Wisconsin Cheese Board, or its equivalent, since the names of the cheeses are so carefully capitalized.

We used to make it in an electric frying pan when we lived in a rented basement room without a kitchen. Simple times...

2 tbl. butter
1 medium onion, minced
1 large can tomatoes
3 heaping cups of uncooked fine egg noodles
1 lb. ground beef
1 tsp. salt
½ cup catsup
¾ cup water
2 tbl. Worcestershire sauce
1-12 oz. can of corn (or a cup of frozen corn)
1 small can chopped black olives
½ cup grated Parmesan cheese
1 cup grated aged Cheddar

Brown onions in butter, add beef and cook until pinkness is gone. Add salt and raw noodles and tomatoes. Cover and simmer for 15 minutes (noodles will cook). Add catsup, water, Worcestershire sauce, corn, olives, Parmesan cheese. Put into casserole and top with the Cheddar cheese.

Bake covered for 45 minutes at 350. Turn off oven, uncover casserole, let stand in oven for 15 minutes.

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