Football Casserole

football casserole from Cookin' Mimi

 

Welcome to the second day of Football Favorite Food. I had not actually planned on posting this right now but it’s been a crazy day and I didn’t have time to work on a new post so I transferred this over from the old blog. It is appropriately named although I don’t know we’ve eaten it while watching football.

I’m guessing this is a Southern recipe since it has football in the title. I have no clue where the name originated from or how long it’s been around but we’ve been eating it for probably ten years or so. Mama got the recipe from one of her former co-workers after she brought to a birthday dinner. My favorite way to serve it is with a nice big green salad. This makes quite a bit so you could make it in two smaller casserole dishes and freeze the other for a different night.

Football Casserole

Recipe by Micha @ Cookin’ Mimi

A hearty casserole perfect for freezing.

Prep time: 45 minutes

Cook time: 35 minutes

Total time: 1 hour, 20 minutes

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 15 ounce can diced tomatoes
  • 1/4 cup ketchup
  • 1/4 cup steak sauce
  • 1 teaspoon dried parsley
  • 1 10.25 ounce can cream of mushroom soup
  • 1 8 ounce box elbow macaroni
  • 1 to 2 cups shredded cheese
  • To taste salt
  • To taste black pepper

Cooking Directions

Preheat oven to 350 degrees. Cook noodles according to package directions and reserve.

 

In a large skillet brown beef, pepper, and onion. Drain off any extra fat if needed and add the tomatoes, ketchup, steak sauce, and parsley.

 

Cover and simmer for 30 minutes. Place mixture in a large bowl then add cream of mushroom soup and noodles. Mix well then taste a noodle or two to see if it needs salt or pepper.

 

Season if necessary then place in a 9×13 baking dish and top with cheese. Bake in oven for 30 minutes or until cheese is melted and mixture is bubbly.

 

Notes: If desired you can divide the mixture into 2 8×8 or 9×9 pans and cover and freeze one for later use. Let thaw in fridge for about 24 hours and increase baking time to 45 minutes. If you are using a glass baking dish do not add a cold from the refrigerator pan to a hot oven. Sit it out on the counter for about 30 minutes before hand to let it warm up a bit.


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