Aunt Linda’s Mess, this recipe has been in my family for at least 50 years. When I was a kid we ate it at least once a month. My mother was born on her Aunt Linda’s birthday. Aunt Linda and her husband live in Minnesota, where the majority of my mother’s family still lives today. This dinner is what is referred to in the midwest as a “hotdish” and is frequently prepared in an electric skillet. This recipe serves 6-8 with a side dish, like a green salad, or steamed veggies.
This cheesy delicious mess is a great meal for kids and grown ups alike. I’ve modified it a bit from it’s original form (which calls for Velveeta and canned mushrooms).
I’m not sure if Aunt Linda invented this dish or if she inspired this dish- and no one knows why it’s called a mess. It reminds me of a cheesy stroganoff. Regardless- No one can say no to this dish!
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 1C chopped mushrooms (fresh are better, but you can used canned mushrooms if you prefer- just remember to drain them!)
- 1 can cream of mushroom soup (you can use low fat/low sodium if you prefer)
- 1/2C+ shredded cheddar cheese
- 1 carton sour cream (or plain Fat free Greek yogurt)
- 1 package cooked spaghetti (you can use any kind of pasta or macaroni- you want 6-8 cups of cooked pasta)
Directions:
- Brown and crumble beef.
- Add onion and mushrooms. Sauté until onions are transparent and mushrooms have softened (about 10 minutes).
- Add canned soup and cheese.
- Cook until the cheese is melted.
- Remove from heat and stir in the sour cream.
- Add the cooked, drained pasta and toss to coat the pasta.
You can omit mushrooms if you don’t care for them. Unfortunately, I’m not sure if there are any vegetarian or vegan work arounds for this recipe, since it’s mostly meat and dairy products!
I’ll be posting more family recipes over the next few weeks.
I made this soup tonight and it was sooo good. This would be great for meatless Monday (if you do that at your house), or save this recipe for Lent (if you give up meat for Lent). I served it Mexican Cesar Salad.
Brussels Sprouts have a bad rap… Stinky, weird texture, gross. All of these things can be true if you boil them whole.
Cook the bacon- I bake mine at 350 degrees for 10-15 minutes. Then I drain it on paper towels. Once it has cooled, I take my super sharp knife and chop it up.
Caramelize the onions. Cook onions in butter on low for several hours, stirring occasionally. Scrape the yummy brown bits off the bottom of the pan, adding water or wine to help loosen the brown bits.
Add in the chopped Brussels Sprouts and cook on medium for about 10-15 minutes. Season with Salt and pepper as needed. Pour into a serving dish and top with cheese.
Hewes Family Fun 