| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Pasta, Meats |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1/2 |
c |
Chopped green pepper (opt) |
| 1 |
c |
Chopped onion |
| 3 1/3 |
c |
Medium noodles ( 8 oz.) |
| 3 |
qt |
Boiling water |
| 1 |
tb |
Cooking oil (optional) |
| 2 |
ts |
Salt |
| 10 |
oz |
Condensed cream of tomato soup |
| 10 |
oz |
Condensed cream of mushroom soup |
| 1 |
ts |
Worcestershire sauce |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 10 |
oz |
Canned sliced mushrooms, drained |
| 1 |
c |
Small cubed medium Cheddar cheese |
| 1 |
tb |
Hard margarine (or butter) |
| 1 |
tb |
Water |
| 1/2 |
c |
Dry bread crumbs |
| 2 3/4 |
oz |
Canned french-fried onion rings |
INSTRUCTIONS
TOPPING
Scramble-fry ground beef, green pepper and onion in non-stick frying pan
until onion is soft and beef in no longer pink. Drain.
Cook noodles in boiling water, cooking oil and first amount of salt in
large uncovered pot or Dutch oven for 5 to 7 minutes until tender but firm.
Drain. Return noodles to pot.
Empty both soups into medium bowl. Add Worcestershire sauce, second amount
of salt and pepper. Stir vigorously. Add to noodles. Add beef mixture.
Stir.
Add mushrooms and cheese. Stir. Turn into ungreased 3 quart casserole.
Topping: Melt margarine in small saucepan. Stir in water and bread
crumbs. Sprinkle over casserole. Bake, uncovered, in 350°F oven for 25 to
30 minutes.
Top with onion rings. Bake for about 10 minutes until heated through.
Serves 6. Typed in MMFormat by cjhartlin@email.msn.com Source: Company's
Coming Millennium Edition
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 18, 1999
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