So things have been kind of slow here in the Kitchen for a while, so Dave the Hubby decided maybe he should rummage around for some stuff himself. He used to be a bit of a recipe-bound cook himself, albeit nothing quite as yummy or creative as Margie. Nevertheless, maybe it’s time to record some of those Old Standards / Comfort Foods from days gone by …

This recipe is no doubt from some sort of magazine article, but Dave’s family was introduced to it on a visit to Aunt Elda up in Sacramento. Hence it became known in the family as “Aunt Elda’s Casserole.” From that day, a long-time family standard.

Ingredients:

• 8 oz. Pasta (rotelle/rotini work well)
• 1 lb. Ground Round
• ¾ c. Cheddar Cheese, grated
• 1 can Tomato Soup
• 1 can Cream of Mushroom soup
• 1 mdm Onion, chopped
• 1 small can Mexicorn
• 6 oz. Tomato Paste
• 8 oz. Tomato Sauce

Directions:

1. Boil the noodles and set aside.
2. Brown the meat.
3. Mix together the other ingredients (except meet and cheese) and cook for about 10 minutes.
4. Put a layer of noodles at the bottom of a 9×13 casserole. Add a layer of meat mixture, then noodles, etc. Sprinkle top with cheese.
5. Bake 30 minutes at 350°

Note: Can be microwaved, too. Easy to freeze and reheat. Like most pasta casseroles, better the next day.

Serves: However many family members can chow down a 9×13 casserole.

Prep time: Takes about an hour all told.

Source: Aunt Elda, of course!