| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Tex-Mex | Meats, Main dish, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | lb | Ground beef (or leftover cooked meat) |
| 8 | oz | Wide egg noodles, uncooked (1 package) |
| 1 | lg | Onion, chopped (1 cup) |
| 4 | Celery ribs, chopped (1 1/2 cups) | |
| 1 | lg | Garlic clove, crushed |
| 12 | oz | Corn, undrained (1 can) |
| 10 | oz | Condensed tomato soup (1 can) |
| 4 | oz | Mushrooms, stems and pieces undrained (1 can) |
| 1/2 | c | Milk |
| 1/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Cheddar cheese, shredded |
INSTRUCTIONS
Put meat in skillet; drain well. Put meat, uncooked noodles and remaining ingredients, except cheese in slow cooker. Cover and cook on low setting 8 hours, or until noodles are tender. Top with cheese, cover and cook until cheese melts. "This is the kind of recipe that can be varied as long as the soup is included and enough other liquid is added. It can be jazzed up with other veggies, and red and green pepper add color. For a Tex-Mex version, add canned chopped chiles and chopped black olives, chili powder and cumin. Although the cheese can be left off, it tastes better with it." From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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