This had another name, but now everyone calls it Arletta Hot Dish. A friend's family loves it so much, it has become their special meal for everyone's birthday, and they keep asking for it time after time.
1In a very large skillet or pan, Sautee onions and celery in a little oil or butter for a short time...not cooked through.
2Add meat, and brown lightly. Salt and pepper lightly; diners can add more to their preference.
3Cook noodles till slightly tender; they will bake 1 hour, so not too much, while the meat mixture is browning.
4Add the soups and water to the meat and stir till blended. Add the corn; if making a larger amt, use more soup, water and corn. It should be very watery/runny.
5in a very large roaster, lasagna pan, etc., combine both meat mixture and noodles. I used a turkey roaster. Make sure it has enough water, because it will bake for ONE HOUR at 350 degrees.
6IF desired, I have sometimes added a can of dried onions to the casserole during the ast 15 minutes of bakinng. Don't want to burn them to a crisp!
7This is a very creamy textured casserole, and loved by all ages.
The original recipe called for veal, but I have used pork on occasion, but most often use ground beef, about 85% lean. ENJOY! This also freezes well or keeps in the fridge for several days. Like all casseroles, it gets better with each reheating.
** Cream of broccoli soup can be used to get your kids to learn to like broccoli. I am allergic to mushrooms, but that soup is good, too. Use your imagination when choosing your creamed soups. No tomato though!