| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Casseroles, Pasta |
12 |
Servings |
INGREDIENTS
| 16 |
oz |
Noodles, fine |
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Onions, chopped |
| 1 |
|
Cream of mushroom soup |
| 1 |
|
Cream of chicken soup |
| 3 |
c |
Cheddar cheese, cubed |
| 3/4 |
c |
Milk |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1 |
c |
Chow mein noodles |
| 1 |
c |
Cashew pieces |
INSTRUCTIONS
Cook noodles according to package directions. Drain; rinse with hot
water. Heat oven to 350~F. In a large skillet, brown ground beef and
onion; drain. In a large bowl, combine soups, cheese, milk, salt,
pepper. Add cooked ground beef and noodles; stir gently. Pour into 2
ungreased 2 quart casseroles. Cover: bakeat 350~F for 25 to 35 minutes
or until thoroughly heated. Uncover; sprinkle with chow mein noodles
and cashews. Bake an additional 10 minutes. Each casserole makes 6 (1
1/3 cup) servings. To freeze casserole, place in the freezer after the
casserole is mixed, before baking. To prepare, thaw completely;
increase baking time to 45 to 55 minutes. Colby cheese may be used
instead of cheddar cheese. Peanuts may be used instead of cashews.
Posted to bakery-shoppe digest V1 Number 039 by novmom@juno.com (Lynn
A Montroy) on Apr 18, 1997
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