Nothing says comfort food like a good, old-fashioned casserole. But with cheese – even better. So try my Aunt Pat’s Cheesy Ground Beef Casserole recipe. Then add a scoop of Banana Pudding for dessert…and smile. Thanks, Aunt Pat!
- 12 oz medium width noodles, cooked, set aside
- 3 lbs ground chuck
- 1 cup onion, chopped
- 2 stalks celery, chopped
- 2 cans tomato sauce, 15 oz
- 1 can diced tomatoes with basil, oregano & garlic
- 1 jar can green olives, 6 oz, sliced
- 1 pound shredded cheddar cheese
- Spray or grease a large casserole dish.
- Place cooked noodles in the casserole dish.
- Brown meat in skillet (leave in small chunks); add salt and pepper to taste, remembering that the olives are very salty.
- Drain the meat and put in casserole dish.
- In same skillet, cook onions & celery until soft, but do not brown.
- Mix in tomato sauce, diced tomatoes and olives if desired. (I wait until the end and only mix the olives into one end of the casserole because my kids don’t like the olives. They do give the casserole a lot of flavor so keep them if you can.) Pour into casserole dish and add ½ the grated cheese. Mix well.
- Bake 30 minutes at 350. Cover top with remaining cheese. Bake 10-15 minutes longer until cheese is melted and bubbly.
- Let cool for 15 minutes.
- This makes quite a bit. If you have a small family, separate it into two casseroles. Cook one for tonight and freeze the other without cooking. When ready to eat just thaw and cook as directed above.
- 2 large boxes Jello vanilla pudding
- 4 C milk
- 8 oz sour cream
- 2 – 9 oz Cool Whip
- 5 large bananas
- Vanilla wafers
- Mix pudding with milk. Add sour cream and 1 container of Cool Whip. Mix well. In a large casserole dish, line the bottom with vanilla wafers, then sliced bananas, then pudding mixture. Repeat. Spread the other container of Cool Whip and then sprinkle with crushed vanilla wafers.