GLOP

At least that's what our Mom and her siblings called it. Yes, this is an old family recipe.

We (my sisters and I) called it meat and noodle casserole. I could eat a whole bowl of the stuff. . . and no wonder, it was all FAT and SALT! But a classic 50s one dish convenience meal.

Meat and Noodle Casserole
1 lb ground chuck (the fatty stuff)
1 large onion, chopped
1 lb box of Elbow macaroni
1 can of Campbell's Tomato soup
Salt and pepper

Bring large pot of salted water to a boil cook the macaroni until almost done. (later we would call this al dente). Drain, run under cold water and set aside.

Saute the meat in a large skillet. Just throw the whole hunk in and break it up with a wooden spoon, into about 1 inch pieces. Cook until there is just a little pink in the middle. Scoop out with a slotted spoon and drain on paper towels.

Saute the chopped onion in all the FAT left in the pan. (yum)

Then get a big Pyrex bowl. I think ours was burnt orange with a small white design. Throw in the onions, meat, macaroni, and add the tomato soup straight from the can. Mix thoroughly. Season with salt and pepper (because there's only has 1200mg of sodium in the soup).

Bake at 350 for 45 minutes or until it's heated through. The top will get a bit brown and crispy.

(be sure to take blood pressure medication and lipitor before bed)

Footnote: Once our Dad, the cook in the family, tried to make this with real food. Better pasta, leaner meat, fresh tomatoes, and herbs. I think there was some grated Parmesan on top. . . We didn't like very much.