Mrs. Watson's Wiggle

Suzanne Marzano


My Oldest niece Erica Adams gave this to me and I forgot about it until we were talking about my running out of casserole ideas. This is one of her family favorites, and I have joined the club. As usual make as written then you can adjust to how your family likes it. ENJOY!!!! and thanks again Erica.

☆☆☆☆☆ 0 votes
4 - 6
30 Min
1 Hr


8 oz
elbow macaroni, cooked
1 lb
ground beef
1 can(s)
baby/early peas
1 can(s)
cream of chicken or mushroom soup
8 oz
sharp cheddar cheese
16 oz
tomato sauce
1 Tbsp
house seasoning


1cook macaroni 2 min. short of suggested time since it will be baked later
2Brown ground beef, drain
3mix together can of soup and beef along with house seasoning
4lightly spray pan (9" square or 9x11) and put 1/2 of macaroni on bottom.
5Next layer 1/2 of meat mixture and gently spread over macaroni.
6Next sprinkle 1/2 of baby peas over mixture
7Drizzle 1/2 of tomato sauce
8Sprinkle with 1/2 of cheese. We like a lot of cheese so we do add a lot
9Repeat layers ending with the cheese.
10Bake at 350 for 1 hr. Let rest 10 min before digging in. Serve with salad and crusty bread or fresh rolls
11house seasoning; 3/4 c sea salt, 1/4 c restaurant black pepper and 1/4 c garlic powder (based on Paula Deen's recipe)

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy