When I started making this recipe, I was kind of wondering, well……I was wondering what the heck was truly Italian about it. There was cheddar instead of mozzarella, there was absolutely no oregano or basil and what the hell were black olives, Tobasco and Worcestershire sauce doing in there? Having a holiday?
While adding the mish-mash of ingredients, I recalled the ‘Friends’ episode where Rachel was making a trifle for Thanksgiving and the cookbook pages stuck together and she ended up adding meat and peas to her custard and jam dessert. Happily, my many layered dish did NOT taste like feet.
As with all great casserole dishes, start by browning some ground beef. While that is popping and cooking away, put the water on for the pasta. Chop up an entire onion and open the cans of tomatoes, tomato sauce and olives. I ended up getting a can of chopped tomatoes in sauce without salt. (This was most likely an oversight, since I have a long-standing relationship with salt.) Ground beef all browned up, I dumped in the ‘vegetables’ as the recipe suggested and mixed them all up, letting them simmer for 5 minutes.
Now, if you take a nice long look at the recipe, nowhere does it state what to do with the seasonings. NOWHERE. So, I added the spices, Tobasco and Worcestershire into the simmering sauce. Also, no hint at what to do with the wide noodles. No worries, though! I looked to the next recipe, “Spanish Delight” and saw that she cooked the noodles, drained them and added them to the sauce. Thank goodness they are so delightful across continents.
Once the sauce has simmered, add half of the grated cheese and the drained noodles and make a complete mess while mixing them with the sauce. Pour the whole lot into a casserole dish and pop in a 350 degree oven for 45 minutes.
Perfect cold weather food. Perfect feed the whole family food. Italian? Not so sure, but still perfectly delightful!
- 1 (6oz.) pkg. wide noodles
- 1 lb. ground beef
- 1 large onion (chopped)
- 1 c. canned tomatoes
- 1 (8oz.) can tomato sauce
- 1 small can ripe olives
- 1 1/2 tsp. salt
- 1/8 tsp. Tabasco
- 2 tsp. Worcestershire Sauce
- 1 tsp. garlic salt
- 2 c. cheddar cheese (shredded)
- Brown the meat.
- While meat is browning, boil water and cook noodles al dente.
- Once meat is browned, add onion, tomatoes, tomato sauce, olives, salt, Tobasco, Worcestershire sauce, and garlic salt.
- Simmer 5 minutes.
- Add noodles and half of the cheese.
- Put into casserole dish and bake at 350 degrees for 45 minutes.
- Add the remainder of the cheese and bake 10 minutes longer.