My Grandma's Casserole
1 Package of egg noodles, cooked1 1/2 lbs. ground beef, cooked & drained
2 cans condensed tomato soup
1 soup can milk
1 1/2 t. salt
1/2 t. pepper
1/2 t. sugar (yes!)
1 c. shredded cheese (whatever you like)
Optional mix ins: corn, olives, onions, green peppers
1 c. shredded cheese for top
Mix together, place in casserole, Bake at 350F until cheese is bubbly.
I have tried to understand it. I cannot.
I’ll be over here eating it the normal way, with cornbread
on the side, pretending I don’t see what they’re doing. Because despite the
honey situation, this is still top‑tier comfort food.
This casserole came straight from my grandma, who grew up
during the Great Depression. She knew how to stretch a dollar, make do with
what she had, and feed a whole family without wasting a thing. If there was
food on the table, you were grateful—and you definitely didn’t complain.
She made this casserole all the time. It was affordable,
filling, and could feed a crowd, which was important when there were always
extra people at the table. And somehow, no matter how simple it was, it always
tasted amazing. Grandma had that magic where food just felt like love.
Every time I make this dish, I think about her strength, her practicality, and her ability to turn humble ingredients into something everyone remembered. Funny how a Depression‑era casserole is still bringing people together… even if some of them are doing it wrong.
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