|Recipe : Entry # 7252|
|Family Tradition Cornbake Casserole|
|1 pound ground sirloin or venison
1 large onion, diced
1 pound mushrooms, sliced
1 pack pasta (broken into 2-inch pieces and cooked al dente) or 1 small package elbow macaroni
2 cans cream of mushroom soup
2 cups sour cream
1 packet Hidden Valley Buttermilk Ranch Dressing Mix (reserve 2 teaspoons of powder)
Garlic salt and pepper to taste
2 cups cheddar cheese
10 slices bread roughly chopped
1 stick butter
|Brown sirloin with onion and mushrooms then drain. Combine meat with pasta, mushroom soup, sour cream, ranch powder, garlic salt and pepper. Place in a greased 13-inch by 9-inch baking dish. Top with cheddar cheese and breadcrumbs. Combine remaining 2 teaspoons ranch powder with butter and garlic salt to taste. Pour over breadcrumbs. Bake at 350 degrees for 25-30 minutes until hot and bubbly and breadcrumbs are golden brown.
This recipe is an old family standby that has evolved over the years. Originally my mother-in-law made it with ground chuck, onion, elbow macaroni, soup, sour cream, corn and breadcrumbs. My oldest son added the mushrooms; one day out of necessity I used leftover angel hair pasta instead of macaroni; my husband added the ranch seasoning and uses venison. Over the years it has become a family standby, most often requested for birthdays. The recipe can easily be doubled or tripled and freezes wonderfully -- great to have on hand for a quick meal for family or friend who needs a comforting meal brought over on short notice.