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Beefy Noodle Casserole
5 oz Fine egg noodles
1/2 c Sliced fresh mushrooms
1/2 c Diced celery
1/4 c Chopped onion
1/4 c Chopped green pepper
2 tb Butter or margarine; melted
1 1/3 lb Lean ground beef
17 oz Cream style corn
16 oz Whole tomatoes; undrained & chopped
1 cn Tomato soup; undiluted --10 3/4oz
1 ts Dried whole oregano
1/2 ts Salt
1/2 ts Pepper
1/8 ts Garlic powder
2 ts Worcestershire sauce
1 c Shredded american cheese; optional
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.