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"MORE" Casserole (Ethel Ingram Hinds) Recipe

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This recipe for "MORE" Casserole (Ethel Ingram Hinds) is from Cooper Hollow Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup ( 4 ounces) cheese shredded
1 pound ground meat
⅓ Cup chopped onion
6 ounces tomato paste
1 tsp. salt
1 tsp chili powder
¼ tsp garlic powder
pepper to taste
3 Cups water
10 0unces frozen whole kernel
(or 1 can whole kernel corn)
3 quarts water
1 Tbl salt
4 ounces (1½ cup) noodles
Directions:
Directions:
Preheat oven 350º, lightly grease a 2 quart casserole.

Brown ground meat and onion in skillet, (cooked into small pieces); drain.
Mix in tomato paste, salt, chili powder, a few shakes of black pepper. Add in 3 cups water, blending well.

In a separate saucepan, boil 3 quarts of water and salt and add noodles, stir as needed while cooking 6-10 minutes (to your preferred degree); drain and turn 1/2 of the noodles in the the casserole, add ½ of the meat mixture. Repeat the layers and sprinkle grated cheese over the top. Bake 350º for 25-30 minutes, until cheese is golden brown and bubbly.

Our family likes this with corn bread or tortilla chips.

 

 

 

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