| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | American | 1 | Servings | |
INGREDIENTS
| 2 | lg | Lean pork steak |
| 1 | bn | Celery, cut up |
| 2 | cn | Cream of chicken soup |
| 1 | cn | Water |
| 1 | pk | Broad egg noodles (16 oz.) |
| 1 | Chopped green pepper | |
| 1/2 | lb | American cheese, cubed |
| 1/2 | cn | Creamed corn |
| 1 | cn | Cream of mushroom soup |
| Salt and pepper |
INSTRUCTIONS
Brown 2# of lean pork steak and dice. Add 1 bunch of cut up celery and 2 Cans cream of chicken soup and 1 can of water. Simmer for about 1 hour. Cook 1 pkg. broad egg noodles (16 oz.) Add 1 chopped green pepper, 1/2 lb. of American cheese, cubed, 1/2 can of creamed corn, 1 can cream of mushroom soup, and some salt and pepper. Add noodle mixture to meat mixture and place in two casseroles. One can be frozen for later or you can cut this recipe in half and make only one. Top casserole with chow mein noodles and bake 1 hour at 350. Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 22:16:16 -0500 From: nancanne@SOJOURN.COM
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