| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Pasta, Beef |
12 |
Servings |
INGREDIENTS
| 16 |
oz |
Noodles; fine |
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Onions; chopped |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cream of chicken soup |
| 3 |
c |
Cheddar cheese; cubed |
| 3/4 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Chow mein noodles |
| 1 |
c |
Cashew pieces |
INSTRUCTIONS
PATTI - VDRJ67A
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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