Gridiron Casserole (1968)

This is another recipe from my grandma.  I’m not sure why it was given that name.

4 T. butter
1 medium onion (chopped)
1 Lb. ground beef
1 t. salt
1/8 t. pepper
1 can tomato soup
1 pkg. noodles (6 oz.)
1 medium can whole kernel corn
1 C. grated cheese

Melt butter in skillet.  Add onion and brown slightly.  Add ground beef and brown.  Sprinkle with salt and pepper.  Add tomato soup and some water.  Cook noodles in boiling salted water, until tender.  Drain, and add to meat mixture.  Add corn pour into greased casserole and sprinkle grated cheese on top.  Bake at 370 degrees for 20 minutes.

From the kitchen of Ella Meyer

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1 Response to Gridiron Casserole (1968)

  1. Jan Tramel says:

    My mother made this recipe for as long as I can remember. She got it out of a recipe book that students used in High School Homemaking classes in the 1940s. (I still have the recipe book, all tattered and torn!) The original recipe included 1 1/2 green bell peppers and was made with 2 lb. ground beef and 1/2 lb. uncooked spaghetti. It made a lot, to be sure! Mom said the casserole was often served at after-football get-togethers, thus the name! As you can see, it’s an easy one to make because most of the ingredients could probably be found right in your pantry.

    Anyway, it is a down-home delicious and very filling dish. Real comfort food! Toss together a salad, and you have a meal!

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