Football Casserole

Serves: 5
Total Calories: 472


1 pound ground beef
2 tablespoons shortening
1 medium onion, chopped
medium bell pepper, chopped
2 cups canned tomatoes
1 tablespoon ketchup
1 tablespoon steak sauce
2 tablespoons chopped parsley
1 (5-ounce) package elbow macaroni
1 Salt and pepper to taste
1 (10 3/4-ounce) can cream of mushroom soup
1 cup grated Cheddar cheese


Brown beef in shortening. Add onion, bell pepper, tomatoes, ketchup, steak sauce, and parsley. Simmer 30 minutes. Cook macaroni according to package directions. Drain. Combine macaroni and ground beef mixture in casserole dish. Season to taste. Gently spoon mushroom soup into mixture. Mix lightly. Sprinkle with grated cheese. Bake at 350° for 30 minutes or until bubbling and brown.

Fun Fact: Coach Paul William “Bear” Bryant is remembered for revitalizing University of Alabama’s Crimson Tide football program into the nation’s top-ranked college team. His 1961, 1964, 1965, 1973, 1978, and 1979 teams all won National Championships. In 37 years as a head football coach, he won 323 games, lost just 85, and tied 17. He was the winningest Division 1 football coach in history, until Penn State’s Joe Paterno broke his record during the 2001 season. Coach Bryant retired from university in 1982 and died less than a year later. His nickname stemmed from his having agreed to wrestle a captive bear during a theater promotion when he was 13 years old. He was also known for his trademark houndstooth hat.

Nutritional Facts:

Serves: 5
Total Calories: 472
Calories from Fat: 163

This Football Casserole recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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