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Funeral Hotdish
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Description
My mom serves this at most family gatherings, but at one point it became so popular during funerals, it got dubbed the name.
Ingredients
- 2 pounds Beef
- 1 can (10.75 Oz. Can) Tomato Soup
- 1 can (small 6 Oz. Can) Tomato Paste
- 1 can (15 Oz. Can) Whole Kernel Corn
- A Few Squirts Of Ketchup (if Needed)
- 2 cups Macaroni Noodles (approximately)
Preparation
1. Brown and drain your ground beef in a large pot.
2. While meat is browning, you can boil your noodles a little less than al dente (because it will continue to cook in the hotdish).
3. Dump all your canned items in the same pot with the meat and bring to a simmer.
4. Dump your noodles in and keep simmering.
5. Add salt and pepper to taste.
This can stay on low heat, or you can cook it, freeze it and then reheat on the stove, or it’s great nuked. I am sure there are similar recipes as this is a very versatile recipe.
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auburngalalways on 2.1.2010
As a born and bred Southerner, Baptist-preacher’s kid and life-long covered dish meal attendee (called “dinner on the ground(s)” in the South), I couldn’t resist the name of this dish! Can’t wait to try it!
(Dinner on the ground(s) refers to when they would have meals at church and didn’t have fellowship halls or other appropriate places to cook or serve, so they would have picnics – aka the “gounds” of the church. Somewhere along the way, the “s” was dropped and it became Dinner on the Ground – even if it was inside.)
(Like you wanted to know.)