Beefy noodle casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Fine egg noodles |
| ½ | cup | Sliced fresh mushrooms |
| ½ | cup | Diced celery |
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped green pepper |
| 2 | tablespoons | Butter or margarine; melted |
| 1⅓ | pounds | Lean ground beef |
| 17 | ounces | Cream style corn |
| 16 | ounces | Whole tomatoes; undrained & chopped |
| 1 | can | Tomato soup; undiluted --10 3/4oz |
| 1 | teaspoon | Dried whole oregano |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ⅛ | teaspoon | Garlic powder |
| 2 | teaspoons | Worcestershire sauce |
| 1 | cup | Shredded american cheese; optional |
Directions
Cook noodles according to package directions; drain and set aside.
Sauté' mushrooms, celery, onion, and green pepper in butter in large dutch oven until tender. Add beef; cook until browned, stirring occasionally.
Drain. Stir in corn and next 7 ingredients. Add noodles; spoon mix into a greased, deep 3-quart casserole. Cover and bake at 325°F for 25 minutes or until hot and bubbly. Sprinkle with cheese, and bake, uncovered, 3 minutes or until cheese melts.
MICROWAVE DIRECTIONS: Cook noodles according to package directions; drain and set aside.
Combine mushrooms, celery, onion, green pepper, and butter in 3-quart microwave safe bowl. Cover loosely with heavy-duty plastic wrap; microwave on high 3-4minutes or until vegetables are tender, stirring after 2 minutes. Crumble beef into vegetables; cover and microwave at high for 5-6 minutes or until meat is done, stirring twice. Drain.
Stir in corn and next 7 ingredients. Add noodles; spoon mix into a deep 3-quart microwave safe casserole. Cover and microwave at medium-high (70% power) for 9-11 minutes or until heated. Sprinkle with cheese; cover and microwave at medium for 2-3 minutes or until cheese melts.
Busted by Gail Shermeyer 4paws@...
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998