This week, I'm participating in The SITS Girls Fall Back Into Blogging Challenge. Each day, bloggers are challenged to post about a specific topic. Today's challenge is to post a favorite fall craft or recipe.
To me, Fall brings cravings for all sorts of comfort foods. Warm foods like chili, meatloaf and casseroles that are just so wonderful after a cold day. One of my favorite childhood casseroles was John Marzetti.
There is absolutely nothing healthy about this dish, and there's really nothing particularly fancy about it. This dish is pure, comfort food.
When I got older and moved out on my own, I unsuccessfully attempted to recreate this beloved dish dozens of times. Finally, I gave in and forced my mother to send it to me. I was shocked at how much simpler it was to make than anything I had seen or made.
2 lbs ground beef
1 28 oz. can of diced tomatoes
½ c chopped onion
salt to taste
pepper to taste
¾ c water
1 ½ c uncooked noodles*
1 ½ c grated American cheese**
1. Brown the beef in a large skillet.
2. Add tomatoes, onions, salt, pepper, water and uncooked noodles. Cook for 30 minutes.
3. Place the mixture in a casserole dish that has been buttered or sprayed with non-stick cooking spray.
4. Spread cheese on top.
5. Bake at 325 degrees F for 20-25 minutes.
* I use a whole bag of egg noodles to make the meal stretch...and just because I like noodles!
** Foodies will hate me, but Velveeta is so much better on this casserole than shredded cheddar. It melts in with the tomatoes and changes the whole flavor profile of the dish.
And if you're concerned about calories...just enjoy it with a lot of veggies on the side!