This is just another old casserole recipe from my young days in Southern Indiana. Quick, easy, and tasty was in style 60 years ago and it is still so today!
1 1/2 lb ground beef
1 small onion, chopped
1 pkg (6-oz) egg noodles, cooked as directed on pkg and drained
1 green bell pepper, chopped
1 can whole kernel corn, drained
1/2 block Cracker barrel cheese
1 can tomato soup
3/4 soup can of water
salt and pepper to taste
1/2 tsp chili powder
While the noodles cook, brown the ground beef in a skillet with the onion. When beef is no longer pink, drain.
In a large mixing bowl combine the cooked noodles, ground beef and onion, bell pepper, corn, half of the cheese, and mix together well. Add the soup, water, salt, pepper, and chili powder. Pour the mixture into a buttered baking dish, shred remaining cheese over the top, and bake at 350 degrees for 25 to 30 minutes until bubbly
1 small onion, chopped
1 pkg (6-oz) egg noodles, cooked as directed on pkg and drained
1 green bell pepper, chopped
1 can whole kernel corn, drained
1/2 block Cracker barrel cheese
1 can tomato soup
3/4 soup can of water
salt and pepper to taste
1/2 tsp chili powder
While the noodles cook, brown the ground beef in a skillet with the onion. When beef is no longer pink, drain.
In a large mixing bowl combine the cooked noodles, ground beef and onion, bell pepper, corn, half of the cheese, and mix together well. Add the soup, water, salt, pepper, and chili powder. Pour the mixture into a buttered baking dish, shred remaining cheese over the top, and bake at 350 degrees for 25 to 30 minutes until bubbly
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