Gambezette - My Mom's Recipe

Do you ever have one of those situations where something or an event from your childhood pops into your mind?  Well, yesterday I had one of those.  For some reason, I remembered a recipe my Mom used to make when we were young.  It was a casserole recipe called Gambezette.  I think she found the recipe in the Pittsburgh local paper (we lived in Pittsburgh until I was 15).  I have no idea why I thought of it or what would have jarred my memory. I brought out her cookbook and there it was - the recipe!  So guess what we had for dinner last night!

A word of caution - this makes two casseroles - one for serving and another to freeze for a later date.  You can always just cut the recipe in half if you don't want to freeze a second casserole.  I did not get a picture of the finished product - will try when I cook the second casserole.

Gambezette by Betty Askew

Makes two casseroles

2 lbs of ground chuck
2 medium onions, chopped
2 cans of sliced mushrooms
2 cans of tomato soup
1/2 c catsup
salt and pepper to taste
1/2 lb grated parmesan cheese
one package small egg noodles (or you can do as I did - make your own!)
1 16 oz. can tomatoes

Directions:

Preheat oven to 325
Cook noodles according to directions on box or al dente.
Add onions to warm skillet.

Add ground beef.  Cook until meat is brown - drain off fat.

Combine all ingredients except a half cup of cheese which is sprinkled on top of casserole

Bake for 30 minutes.

Entire Recipe:

Gambezette by Betty Askew

Makes two casseroles

2 lbs of ground chuck
2 medium onions, chopped
2 cans of sliced mushrooms
2 cans of tomato soup
1/2 c catsup
salt and pepper to taste
1/2 lb grated parmesan cheese
one package small egg noodles (or you can do as I did - make your own!)
1 16 oz. can tomatoes

Directions:

Preheat oven to 325
Cook noodles according to directions on box or al dente.
Add onions to warm skillet.
Add ground beef.  Cook until meat is brown - drain off fat.
Combine all ingredients except a half cup of cheese which is sprinkled on top of casserole
Bake for 30 minutes.

Enjoy!

VERDICT:

My husband loved it.  This would be a great meal for kids.  It is so easy to make and you can always freeze one for next week.  It is not expensive to make.  It was a favorite of ours when we were young.  Thank you Mom for a great recipe!