| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Dutch |
Meats, Main dish |
8 |
Servings |
INGREDIENTS
| 13 1/2 |
oz |
Skim evaporated milk |
| 3/4 |
c |
Finely chopped onion |
| 1 |
c |
Dry bread crumbs |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
lb |
Lean ground beef |
| 10 |
oz |
Medium egg noodles (about 6 cups) |
| 2 |
qt |
Boiling water |
| 1 |
tb |
Cooking oil (optional) |
| 2 |
ts |
Salt |
| 2 |
|
Large eggs, fork-beaten |
| 1/3 |
c |
Grated Parmesan cheese |
| 25 |
oz |
Canned chunky meatless spaghetti sauce |
| 1 |
c |
Grated medium Cheddar cheese |
INSTRUCTIONS
Mix first 5 ingredients in medium bowl.
Add ground beef. Mix well. Pack in greased 9x13 inch pan. Bake in 350°F
oven for 30 to 35 minutes. Drain.
Cook noodles in boiling water, cooking oil and second amount of salt in
large uncovered pot or Dutch oven for 5 to 7 minutes until tender but firm.
Drain.
Combine eggs and Parmesan cheese in small bowl. Stir. Add to noodles. Mix
well. Pour over beef. Spread to make even layer.
Drizzle spaghetti sauce over top. Sprinkle with Cheddar cheese. Return to
oven for 15 minutes. Serves 8 Typed in MMFormat by
cjhartlin@email.msn.com Source: Company's Coming.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 23, 1999
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