This Crunchy Beef Casserole recipe came from Granny Jordan’s well worn files and got a handwritten rating of “very good”, her highest praise. It’s warm, soothing, filling, and delicious.
My mother didn’t start making casseroles until my early teens. She had been raised to cook the traditional Southern meal of “Meat and Three” which consisted of a meat, three vegetables, bread, and tea. At our table, dessert was served every night as well. Jealous? Me too. Sure do wish I could have meals like that cooked *for* me now!
My mother never thought to make a casserole because her mother and grandmother had never made them either. The first casserole I remember her making was Cheesy Chicken and Broccoli casserole. Why did she finally make one? Up until then, she’d never had a single casserole recipe!
Casseroles: A Cook’s Best Friend
In today’s busy world, rather than buying frozen family sized meals, homemade casseroles enable you to make your own “convenience” meal in one dish much more economically. Usually, you can double or even triple a recipe for just a few dollars more. I like to mix up several at once and freeze them for home cooked convenience.
How To Cook A Frozen Casserole
To cook a frozen casserole, simply place it in the oven while it preheats and add about ten minutes to the baking time. To develop your own signature casserole recipes, check out my Handy Dandy Casserole chart by clicking here. I developed it on a twelve hour drive back home from Disney World and it has been a great tool in my kitchen!
A Little Bit of Casserole History
Did you know the word ‘casserole’ comes from a french word that means sauce pan. Me neither! This sauce pan is a large, deep dish used both in the oven and as a serving vessel. Sound familiar?
The word casserole also doubles for the food in the “sauce pan” Casseroles came into fad in a big way in the sixties and seventies and with that a variety of colorful casserole dishes were introduced. Have I got you in the casserole mood yet?
We’re off to the races!
- French Fried Onions (you don’t need a can as big as the one I have pictured)
- Rotini Pasta (can substitute other type if you like)
- Cream Of Mushroom Soup
- Can of Diced Tomatoes
- Green Pepper
- Ground Beef
- Shredded Cheddar Cheese
- Season All
Here is the Season All.
What is Season All?
It is some lovely seasoned salt.
Y’all know I have an affinity for Morton’s brand because of my grandparents.
Cook pasta according to directions. Drain when done.
In large mixing bowl place cream of mushroom soup, tomatoes…
Add seasoned salt..
(“…” is my best friend ya know)
Add green peppers and ground beef that has been cooked and drained.
Toss in your drained pasta
Give it a good stir.
Spoon into casserole Dish.
This recipe says to bake in a 2 quart casserole, which is just slightly smaller than a 9×13 inch dish.
You could bake it in a 9×13 if you like, it just won’t be as deep.
Cover with foil and bake at 350 for 30 minutes.
As always, baking times vary by oven.
Obviously, I’m going to give you the baking times in the original recipes as these have always worked for me.
After thirty minutes, remove from oven and remove foil.
Top with onions and return to oven for five more minutes.
Serve hot. Oh yum.
- 2 Cups Corkscrew Macaroni Rotini
- 1 can cream of mushroom soup
- 3/4 C Shredded Cheddar Cheese
- 3/4 tsp Seasoned Salt
- 1 lb Ground Beef
- 1 can 14 oz whole or diced tomatoes
- 3/4 C Green Pepper optional - I leave it out for the kids
- 1 can french fried onions
- Cook pasta as directed, rince and drain. Brown beef, drain fat. Combine all ingredients except french fried onions. Pour into greased 2 quart casserole. Cover and bake at 350 for thirty minutes. Uncover, top with french fried onions, and bake five minutes longer.
You may also enjoy these easy casserole recipes:
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