Mrs. Watson's Wiggle
By
Suzanne Marzano
@kittybusia
7
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.
Ingredients
- 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
How to Make Mrs. Watson's Wiggle
- 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)
