I am so thrilled to share this recipe with you. It comes by way of my mom, who was sent it years ago by my Aunt Ellen. The original recipe comes from Aunt Ellen’s aunt (my great-aunt) Mary Louise. This is so special, because I remember her well. I remember going to her house and the large jar of seasoned oyster crackers we were allowed to help ourselves to. And I remember rolling down the giant hill in her backyard.
I love to think about my aunts, and how wonderful they are with my children. I am fully confident my three little people will have memories with their great-aunts the way I was able to make them with mine.
Mom and I made a triple batch last week and I am so glad we did! It’s the perfect meal to take to a new mom/homeowner/friend in need with a side salad and candy jar. It’s a winner with the kids as well. You can make any size casserole dishes you like. Perfect for a crowd! Hope you enjoy it.
Yields: one 13 x 9 casserole dish
Time to assemble: 30-45 minutes, depending on how well you are at multi-tasking 😉
Time to cook: 30 minutes
A) This dish freezes perfectly. Allow to cool then cover with one layer of glad press n’ seal and a second layer of foil (can do a double layer of foil if no plastic wrap) to prevent freezer burn.
B) Aunt Mary Louise says you can add a can of V8 to the tomato step if it doesn’t appear juicy enough
C) If baking from frozen, bake covered for 30 minutes (or longer if it’s a rock solid casserole), then uncovered an additional 20-30 minutes
Below is the original email my Aunt Ellen on my dad’s side sent to my Aunt Ellen on my mom’s side. I love how unspecific it is!
1 (28 oz) can whole tomatoes (Aunt ML says to squeeze them with your hands to break them up and peel away any tomato skins left in the can)
1 (16 oz) can stewed tomatoes
1 1/2 pounds ground beef or venison
1 (8 oz.) bag egg noodles
12 oz. cheddar cheese, grated
2 onions (divided), chopped
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1 tbs yellow mustard
1 tbs Worcestershire sauce
2-4 tbsp butter