Worsetta

This recipe was derived from a Johnny Marzetti recipe by a member of McCoy Methodist Church in Birmingham, Alabama. It's difficult to remember exactly when, but I think it was probably the early 60s. I believe it was Missions Week or something like that and we were studying Africa. They came up with special names for everything and this became the "African" name Worsetta. I have no idea whether or not it really is an African word or not. It's just the name of the recipe.

It's difficult to remember exactly when because those church days don't compare at all to anything I've experienced since. In those days, there wasn't so much going on external to the church so this was our entertainment. I can still remember the whole church being FILLED with Bible classes and music. The adults as well as the kids were there and the ladies of the church prepared the meals. Boy, were they the best.

I've got to say that this recipe is great to take to a potluck dinner because it makes a lot. On the other hand, if it is just your family, you can cut it in half and put it into two baking dishes and freeze one for another time. Beware, it's very fattening and habit-forming and family members have been known to fight over who gets the last spoonful!

Ingredients

2 lbs. lean ground beef or chuck
1 large onion, chopped small
1 T. oil
1 can tomato soup
1 can cream of mushroom soup
1 lb Velveeta, grated
1 stick of butter, melted
1 sleeve of saltines, crushed
8 oz medium noodles (flat noodles)

A note about the ingredients--the soups are used undiluted. You can use the reduced fat ones, and the recipe is almost as good. You can also use the 2% Velveeta, and feel free to use margarine with less fat content. You can just cut the Velveeta into small chunks rather than grating it, but it melts a whole lot easier if it is grated. If you can buy it already grated...even better. I've often thought you could use Ritz crackers instead of the saltines PLUS butter, but I've never tried it. The 8 oz. of noodles looks like it's not enough...but it is JUST enough. Beware, most packages have 12 oz so you won't use a whole package. I made this mistake the first time I made this recipe.
I
1. Start the water for the noodles and when it boils, add them to the pot. Cook them according to the package. Heat the oven to 350 degrees.
2. While the noodles are cooking, add the oil to a pot or skillet (something big enough to hold the meat) and cook the onions until translucent.
3. Add the ground beef into the onions and cook until no longer pink. Drain the ground beef and rinse it off with very hot tap water. Put beef and onions into a very large bowl.
4. Add soups and Velveeta and mix it all together until the cheese is melted.
5. Pour it all into a 9 x 13 baking dish (I use a glass dish) that has been sprayed with Pam. (Be sure to spray the sides too.) Spread the crushed crackers over the top of the whole casserole.
6. Spoon melted butter over the crackers. Make sure each cracker gets some! (You can melt the butter in the microwave. Be sure to use a microwavable meausuring cup or bowl, because the hot butter will melt anything else. Also make sure you put something over the top of cup or bowl as it is melting because it will spit all over your microwave otherwise.)
7. Place into oven and cook uncovered for 30 minutes or until sides are bubbly. Enjoy!