Years ago I asked Mr. Troutbend if there was anything his mother made that he didn't like so I'd know not to cook that. He said there was this one thing she called hash that he couldn't stand, and he was afraid if he told me too much about it, I'd make it. I told him if he didn't tell me about it, I might make it by accident.

The other day I tried this new recipe from a cookbook put together by Daughters of the Nile, an auxiliary of the El Jebel Shrine in Denver, Colorado. It's different because the ingredients get cooked before assembling the dish and it has to sit overnight, the perfect make-ahead. It's great to take to a neighbor's house when they come home from the hospital or there is a funeral because they can cook it within a day or two when they're ready to eat it, and have a fresh, hot dish.

When I served it here at home, Mr. Troutbend just loved it so much he jumped up and gave me a big hug. In 31 years of marriage he's never been that thrilled with something I've cooked, and there's been a lot of opportunities.

Johnny Sandusky Casserole
2 tablespoons oil
1 large onion, chopped
1/2 green pepper, chopped
1/4 cup chopped celery
1/2 pound ground round steak (or lean hamburger)
2/3 cup macaroni (uncooked)
3/4 cup (about) grated cheddar cheese
Salt and pepper to taste
1/4 teaspoon dried basil or oregano
1 1/2 cups canned diced tomatoes (or one 15 oz can), undrained

Saute the vegetables in the oil until soft. Combine with remaining ingredients – use about 1/2 cup cheese – in a shallow casserole. Cover and refrigerate overnight. Sprinkle the top with the rest of the cheese. Bake uncovered in a 350 degree oven for about 40 minutes or until the meat is cooked.

I left it covered during baking because I was worried about the macaroni, and I stirred it and patted it back smooth before baking to submerge the macaronis that were on the surface all night. I think if you had some sliced mushrooms they would be good in it, sauteed with the other vegetables. And garlic, either sauteed a little with the onion or garlic powder goes good in any entree. But its main charm is the simple goodness of the basic ingredients, so while corn might taste good mixed in, I would try it on the side first.

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