Brown 1 pound ground beef and 1/2 cup chopped peppers and 1/2 cup chopped onion; drain.
Add 2 cups of water and 1 bag Lipton beef noodles.
Cook on medium heat for 7 minutes.
Add 1 can of kernel corn, drained, and simmer for 5 minutes.
Add 1 cup shredded Cheddar cheese and simmer for 5 minutes.
Serve.
Soak the noodles for 15 minutes, and then chop them into 2-3\" long pieces for ease of eating.
Heat the stock to a gentle simmer, and add the wine, and all the other ingredients except the beef, mushrooms and noodles.
When the stock is again boiling add the beef and simmer until the beef is tender.
Add the mushrooms and noodles, and cook for a further 1-2 minutes.
Brown ground beef with onion, salt and pepper.
Cook Betty Crocker Noodles Romanoff.
Combine ground beef, noodles, soup and milk in 9 x 13-inch pan.
Bake at 350\u00b0 for 30 minutes.
The last 5 minutes, add shredded cheese.
Cook noodles following directions on the package.
Brown ground beef and onion in skillet; mix mushroom soup in skillet with ground beef and onion.
Put one layer of ground beef, onion and soup in baking dish and layer with noodle mixture.
Place Swiss cheese on top.
Bake until cheese is brown, about 5 minutes at 325\u00b0.
nd keep warm.
Remove noodles from packages; reserve 1 seasoning
Cook and stir the beef and onion in a Dutch oven until beef is brown.
Stir in sauce mix, bay leaf, salt, pepper and tomatoes; heat until boiling.
Reduce heat and simmer.
Stir in noodles. Cover and cook for 10 minutes.
Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Combine ground beef, vegetables, soup and juice in large saucepan.
Cook over low heat for 30 minutes.
Coat cut up round steak with flour and fry in oil with minced onion.
Remove meat after brown and stir in brown gravy mix and blend with oil.
Add beef consomme soup and water until right gravy consistency.
Add meat again, raw potatoes and carrots and cook on low heat until vegetables are tender.
Serve over rice.
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
f stock and add 1 beef cube, set aside.
.
In soup pan, combine cooked beef, onion, garlic, ginger and water and bring to a boil.
Stir in bok choy. Simmer over medium heat 3 minutes.
Break noodles in half and stir into soup. Simmer 3-5 minutes or until noodles are done.
Stir in seasoning packets, oil and soy sauce.
Cut beef chuck into 3/4 in
Cook noodles as directed on package.
Meanwhile, brown ground beef with green pepper and garlic until beef is browned and green pepper is tender; drain.
Drain noodles; combine with beef mixture, soup, tomatoes, cheese and salt.
Spoon into a greased 2 quart casserole.
Cover and bake at 350 degrees for 30-40 minutes.
Uncover; top with french fried onions and bake 5 minutes longer.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
and simmer, partially covered, until beef is tender, 2 to 2