Arletta Hot Dish
1 1/2=2 lbground beef, cubed lean pork or veal (choose one)
1 lgonion, chopped, more if you like
1 ccelery, chopped, more if you like
1 lg. bag(s)egg noodles, i like wide but your choice
1 can(s)cr. of chicken soup + 1 can of water
1 can(s)cream of chicken soup (or use any kind you like) + 1 can of water; more, if you are using two of each soup;- depends on amout of meat used
1 or 2 can(s)creamed corn (or regular, your choice)
·salt and pepper
ARLETTA HOT DISH
How to Make Arletta Hot Dish
- In a very large skillet or pan, Sautee onions and celery in a little oil or butter for a short time...not cooked through.
- Add meat, and brown lightly. Salt and pepper lightly; diners can add more to their preference.
- Cook noodles till slightly tender; they will bake 1 hour, so not too much, while the meat mixture is browning.
- Add 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.
- in 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.
- IF 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!
- This 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!