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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
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 350øF oven for 25 to 30 minutes.
Top with onion rings. Bake for about 10 minutes until heated through. Serves 6.
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