50+ Friends Club Cookbook
Meat and Wild Game

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Country Style Meat Casserole

From the Kitchen of: Patticake

1	lb	ground Chuck
1/2	c.	chopped onion
1/2	c.	Karo Blue Label Syrup
1	8oz can	Tomato Sauce
1/3	c.	Apple Cider Vinegar
1	Tbsp.	prepared Mustard
1	Tbsp.	Worcestershire Sauce
1	tsp.	salt
1/4	tsp.	Pepper
1/4	tsp.	Oregano
8	oz	Pasta, eg. choo-choo wheels, spirals, etc.
8	oz	Cheddar Cheese, Shredded
1	16 oz can	diced Tomatoes

• Brown meat and onions in a large frypan. Drain well. Stir in other ingredients, except cheese and can of tomatoes.
• Bring to a boil, lower heat and simmer slowly.
• While sauace is simmering, cook pasta; drain.
• In a 2 qt. casserole, arrange layers; meat sauce, cheese, pasta. Repeat layers. Top with canned tomatoes and cheese.
• Bake at 350 degrees for about 30 minutes or until bubbly and cheese is melted.
• Comment: this recipe caught my eye about 35 years ago in the Sacramento Bee newspaper. The Karo Syrup and vinegar in the sauce really makes this a fabulous casserole.