butter casserole

This is actually a kind of hamburger casserole. The name gets you though, you say "What?" It actually is fairly typical of the cooking in the halcyon decades post WW2, when nutritionist concerns had not yet led family cuisine to shed high fat recipes and preservative laden ingredients. This recipe is a poster child for the Campbell's soup recipe era. What grandma, or I suppose great-grandma now, used to make.

• 6 slices of bacon

• 1 lb ground beef

• 1/2 medium yellow onion

• 5 oz noodles

• 1 can cream of tomato soup

• 1 can cream of mushroom soup

• 1/2 C buttered cracker crumbs

• 3/4 C shredded sharp cheddar cheese

• butter

1. Cook and drain 5 ounces of noodles.

2. Fry the bacon over medium heat until crisp. Once the bacon is cooked, crumble the bacon and set it aside.

3. Brown the ground beef over medium-high heat and set it aside, leaving the fat from cooking in the frying pan. Remove any large particles from the oil.

4. Chop the onion and fry it until translucent over medium-high heat in the reserved fat from cooking the ground beef.

5. Preheat the oven to 325.

6. Combine the noodles, crumbled bacon, onions, and beef in a large bowl. Add the tomato and mushroom soup to the beef mix. Stir all the ingredients together.

7. Grease a casserole dish. Pour the ingredients into the dish.

8. Crumble a half cup of butter flavor crackers such as Ritz crackers. Alternatively, butter heated in the microwave can be mixed into crackers such as Saltines. Top the casserole evenly with the buttery crackers.

9. Grate 3/4 cup of cheddar cheese and spread over the casserole.

10. Bake the casserole in the oven for 45 minutes.

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