The postings on this site are my own and do not represent my Employer's positions, advice or strategies.

LifeAsBob

  Monday, May 29, 2017

lifeasbob.com




Home
Blog
bob tech
Calendar
Contact Bob
Pictures
VW Buses
HomeBrew
Cook Book

 

IMG00519-20110529-1811.jpg

  bob Links
SQL Server Support C...
For a quart of ale is a dish for a king. - William Shakespeare, A Winter's Tale
Recipe Index
Printer Friendly
Recipe Category:  Main Dish
Hamburger Noodle Casserole
Picture from Thomas preparing this for a school project.

AmountDescription
1 Lb Ground Beef
2 Tbl Fat
1 Chopped Onion
1 Can Cream of Tomato Soup
1 Cup Water
4 Oz (elbow) Noodles
  Salt and Pepper
2 1/2 Cups Creamed Corn
1 Cup sliced (or can) Mushrooms Fresh
1 Cup shredded, sharp, Chedder Cheese
Instructions:

Melt fat in a skillet. Add onion and fry until lightly browned. Add meat, cook and stir until beef is no longer pink. Add the tomato soup, water and uncooked noodles. Cook until noodles are tender, stirring often. Season to taste. Add corn and mushrooms to the mixture, and stir. Top with the shredded cheese. Bake in a moderate oven 350 degrees for about 45 minutes.

Horkay’s revisions!
Notes: We usually make this using just one can of regular corn rather than cream style, put in liquid and all. Also, we used regular tomato soup. Noodles, we used elbows or ditalini. Also added a 15-ounce can of diced tomatoes – liquid and all. Used many different kinds of cheese, whatever is available.
Not sure we ever baked it, just from the stovetop to the table.

From an old paper back cookbook Nancy found called The Meat and Poultry Cook Book.



Originally from: Nancy's Kitchen
Prep Time:
(In Minutes)
30

10 Ingredients retrieved.

Created by:  bob, on:  12/14/2006 10:56:11 AM; Last Updated on:   11/18/2016 9:00:08 AM, by:   bob