Jackpot Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 or 1 ˝ # ground beef chuck or ground turkey
2 cloves garlic sliced (dehydrated garlic is fine too—or Aunt Linda browns a medium diced onion instead, and uses garlic salt instead of plain salt)
1 can tomato soup
1 1/2 cans water
1 can Del Monte tomato sauce
8 oz. curly noodles
1 can cream of mushroom soup
1 small can chopped olives
1 can cream style corn
1 1/2 cups (or more) shredded sharp cheddar cheese or colby cheese, divided (whatever kind of cheese you like is fine)
2 T. sweet pickle juice (this is the Swanson secret ingredient)
Salt and pepper to taste
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Directions: |
Directions:Brown the meat with the garlic (and/or onion) and add salt and pepper. Drain juice from meat after browning. In the same pan with the meat add the tomato sauce, tomato soup with 1 1/2 cans water, and the uncooked noodles. Bring everything to a boil, cover and simmer for 30 minutes. While the noodles are cooking put the creamed corn, 1 cup cheese, chopped olives, pickle juice, and cream of mushroom soup in a casserole dish. Add salt and pepper. Stir to mix everything. When noodles are done place meat mixture in casserole dish and mix with other ingredients. Cook at 350 for 30 minutes. When done put rest of the shredded cheese on top and put back in oven for 5 minutes. That's it. Enjoy!
*I always served this with garlic bread and a green salad. A few chocolate chip cookies for dessert would be nice. |
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Personal
Notes: |
Personal
Notes: This is a Mama Fern recipe that she got from Harriet Olson and that has become famous for its ease of preparation and great taste! The first time I tasted it was in early 1967. Rick and I were moving into our apartment in Davis and Gramma Vera and Mama Fernie drove from Turlock to visit us (with food...YUM). Well, from that day on we could hardly live without it. After all, I came from a rather deprived childhood; we NEVER had casseroles. Thank you, Fernie and Gramma, for the many memories of sharing "Jackpot" with you.
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