One of the good and bad things about the military is moving. It is good because about once every few years you downsize and get rid of all the junk that you have accumulated over the years. It's bad because when a friend moves, you are usually the one taking all of that stuff. Usually when we move I invite my friends over to go through and take any food and cleaning products that I cannot take on the move with me and that is usually what everyone does around here. So this past weekend when the Mr. and I went out help one of our good friends get their stuff into storage for a deployment, I was not surprised to find myself leaving their place with more stuff in the vehicle than what I showed up with. Not that I am complaining because I wound up saving a trip to the commissary that weekend. Not only did I walk away with food but I was also given recipe magazines as well. So the next day when I was home, I looked through the magazines and found this recipe in Kraft Foods Holiday 2010 Food & Family magazine.
Okay, so it may not be a beauty to look at but boy was it delicious and simple to make. All you have to do is brown the meat and then you just throw everything in a pan and let it bake. I really liked this recipe because not only was it easy to make but with the little help of my new food items that I got last weekend, I had everything in the house for this. Very rarely does that happen when I try a new recipe and not need to go shopping for it. One thing I liked about this was that you could use whatever vegetables you like or have on hand. You can also make this recipe ahead of time by cooking the noodles ahead of time, preparing the casserole as directed but using the cooked noodles and you can store it in the refrigerating it up to 24 hours. When you are ready to serve it just bake it for 45 minutes, or until heated through, uncovering after 35 minutes.
- 1 lb. lean ground beef
- 1 small onion, chopped
- 3 c. egg noodles, uncooked
- 2 c. frozen vegetables (green beans, corn, peas, carrots etc.)
- 1 (10 3/4 oz) can condensed cream of mushroom soup
- 1 c. skim milk
- 1 c. water
- 1 1/2 c. cheddar cheese, shredded
- Preheat oven to 375°F.
- Brown meat with onions in a skillet; drain. Spoon over noodles 13x9 inch baking dish; top with vegetables.
- Whisk soup, milk and water together until well blended; pour over vegetables. Top with cheese; cover.
- Bake 35 minutes or until heated through, uncovering after 25 minutes. Serve hot.
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