Monday, December 5, 2016

Italian Delight

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I got this recipe from my cousin who in turn got it from my Aunt who says there was a note on the original recipe that it came from my Great Aunt Florence Martin from Boston in the 1930's.

I have, of course, revised the recipe to my taste and time schedule.

This is a delicious casserole that has become a family favorite around here!

I'm not really sure why it's called Italian Delight either because other than the pasta it doesn't have any other Italian type flavors in it.  So if you have an old family recipe similar to this please let me know where it originated from.  I love old family recipes :)

Here's what you need:

1 pound ground beef
1 package (1 lb.) wide or extra wide egg noodles, cooked separately just to Al Dente
2 cups frozen corn
1 23 oz. can tomato soup
1 24 oz. jar pace picante salsa or any salsa of your choice (I use mild)
2 cups pre shredded cheddar/jack cheese
1 Tbs. butter
1 cup pasta water reserved

In an oven safe pot or Dutch oven brown the ground beef then drain off the excess fat.
Add the corn, tomato soup, and salsa and bring to a boil.  Reduce to a simmer.
Cover and simmer on stove as long as it takes the water to boil and the noodles to cook.  About 20 minutes total.  Preheat oven to 350 degrees.
When the noodles are Al Dente (still a little toothsome or chewy) reserve 1 cup of the pasta water then drain the noodles and pour them back into the pot. 
Add the butter and stir until melted.  Add the cheese and stir to combine.
Pour into the meat mixture and stir to combine.  Add up to 1 cup of pasta water to thin the sauce a little.
Bake, covered, in the oven for 30 minutes.
Serve with a salad and biscuits.
Mmmm mmm dinner will never be the same again!  This makes plenty for leftovers for lunch :)


Serves 8
Here's the handy printable - Italian Delight

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