Boil egg noodles until tender, Drain.
Place cooked noodles in a small casserole dish.
Add Pot Pie soup and mix together.
Sprinkle cheese over ingredients, Cover with foil.
Bake 12 minutes at 400 degrees.
Salt & Pepper to taste.
Prepare beef pot pie and mashed potatoes as directed on packages.
In ovenproof dish layer beef pot pie, then mashed potatoes; top with cheese.
Place in oven or microwave until cheese is melted.
Eat and enjoy.
Place beef, beef broth, vinegar and onion into a crock-pot. Cook until tender.
Separate meat from juice.
Place meat into 9 x 13-inch baking pan.
Mix in vegetables with the meat.
Pour juice into saucepan and bring to a boil.
Put flour and 2 cups milk into jar and shake until well blended.
Add mix to beef juice and stir until it returns to a boil, then add mushroom soup and stir until well blended.
o 400 degrees.
Dredge beef in flour, brown in oil
Heat oven to 400\u00b0.
Cut steak into 1/4-inch thick strips.
In a large skillet, heat oil and add beef; stir-fry 1 to 2 minutes.
Do not overcook.
Remove from skillet.
In the same skillet, add mushrooms, onion, garlic powder and water.
Cook 3 minutes.
Stir in gravy and vegetables.
Bring to a boil.
Remove from heat. Return meat to the skillet.
Stir.
Cut biscuits in half; arrange on top of beef mixture.
Bake 12 to 14 minutes or until biscuits are golden brown.
Makes 6 servings.
Cook ground beef in skillet and drain well.
Add vegetables (do not drain) and beef stew seasoning.
Pour in 9 x 13-inch baking dish.
Top with canned biscuits; brush with butter.
Bake at 350\u00b0 until biscuits are brown.
Mix ground beef and onions together.
In large pot (Dutch oven), layer (alternating) beef, sliced potatoes and pot pie squares.
Continue layering; add salt and pepper.
Cover with water and cook over medium to medium-high heat for about 25 minutes or until the potatoes are cooked.
Put water in pan.
Add ground beef, onion, celery and onion soup.
Cook about 15 minutes.
Add cooked potatoes, cooked pot pie bows and chicken broth.
Sprinkle with salt, pepper and parsley flakes.
Add Veg-All, cream of potato soup, cream of chicken soup
and cooked and diced chicken.
Pour half of mixture into first pie shell.
Cover with other pie shell.
(Makes 2 pies).
Bake at 375\u00b0 for 45 minutes.
Can freeze other chicken pot pie until later.
Make pie crust same as for pie, but roll out a little thicker and place in deep casserole dish.
Mix in bowl the soup, vegetables and chicken.
Mix all together and pour in crust. Cover top with crust and bake in oven at 350\u00b0 until crust is golden brown.
Punch holes in top crust.
You can use cooked roast or leftover for beef pot pie.
hile preparing the pot pie filling recipe. When the pot pie filling is ready
he noodle dough. Cut into pot pie squares about 1 1/2
p the chicken, throw your pot pie noodles in the stockpot with
ill golden brown.
** chicken pot pie instructions **.
Melt the butter
n high heat. Add ground beef and onion. Cook, stirring to
f the casserole.
Drape pie crust over casserole dish and
he veggies into another sauce pot filled with boiling, salted water
Preheat oven to 375\u00b0F.
Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
Mix together chicken, soup, milk, and vegetables.
Pour chicken mixture into casserole.
Mash potatoes with butter and milk, salt and pepper to taste.
Spoon mashed potato topping onto pie, and gently smooth it over evenly.
Bake in a preheated oven for 45-60 minutes.
Pat the cubes of beef dry with a paper towel
ith aluminum foil for easy cleanup).
Brown beef and onion in