Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

This is my variation of a family classic from the 1950's. Perfect for OAMC as it makes a big batch & freezes well. For OAMC I divide it into 3 8" foil pans, cover tightly with foil, & tape a small baggie with 1 C. shredded cheese to the top & label.

Ingredients Nutrition

Directions

  1. In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
  2. Drain off fat.
  3. Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
  4. Simmer meat mixture on low heat for about 15 minutes.
  5. Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
  6. Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
  7. Cover with foil & bake for 45 minutes at 350 degrees.
  8. Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.

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