Today called for comfort food.
It’s ridiculously cold (we’ve apparently moved on from the “polar vortex” to an “arctic assault” — gotta give them points for alliterative creativity), it’s Monday with a thousand deadlines, and Owen has a bad ear infection topped off with a side of stomach flu. Fun times.
So, out comes my Grandma Scruton’s Yum-a-Setta recipe. No clue where she got it, or if she made it up herself — a quick Google search tells me it’s a traditional Amish recipe — but it’s basically a glammed-up Hamburger Helper-type casserole, but it’s also easy, fast, affordable and delicious, even on recovering digestive systems. You could tailor this to your taste, too, with spices or different toppings.
Here’s hoping that groundhog sets up a lawn chair and invites spring in.
2 lbs. lean ground beef
1 can tomato soup
1 can cream of chicken soup
1/2 Tbsp. brown sugar
¼ c. chopped onion
8 oz. shredded cheddar cheese
salt and pepper, to taste
16 oz. egg noodles
Brown beef with sugar, onion, salt and pepper; drain. Remove from heat and combine with tomato soup. Cook noodles according to package directions; drain and add cream of chicken soup, mixing well. Spread beef mixture on bottom of greased 13×9″ pan*. Spread noodle mixture on top. Sprinkle with cheese. Bake uncovered at 350 degrees for 30 minutes.
*Or, you can layer the beef/noodle mixture twice, like a lasagna, if you prefer.