Cook noodles as directed on the package, then drain well.
In a skillet, brown ground beef and onions, drain.
Combine noodles, ground beef and all other ingredients, mix well.
Pour mixture into a casserole dish and sprinkle Parmesan cheese on top.
Bake at 350\u00b0 for 20 or 30 minutes.
Serves 6.
In a large skillet, brown ground beef and onion.
Add corn, soups, sour cream, salt and pepper.
Set aside.
Cook noodles according to package directions; drain.
Mix all ingredients together; pour into 3-quart casserole dish.
Bake at 350\u00b0 for 40 minutes.
Sprinkle cheese on top for the last 10 minutes of baking time.
Brown ground beef and onion in skillet.
Drain well.
Measure noodles and cook in boiling water. Drain noodles.
Brown ground beef and onions and cook until done.
Mix with all other ingredients and pour into baking dish.
Bake at 350\u00b0 for 45 minutes or until bubbly.
edium heat. Add the bacon and cook until crisp. Remove from
Mix first 4 ingredients in a bowl and set aside.
Brown ground beef and drain.
Mix ground beef with tomato sauce and garlic salt.
Simmer for 5 minutes.
Layer the beef mixture and noodle mixture until all is used.
Top with cheese.
Bake for 30 minutes at 350\u00b0.
In a skillet, add the ground beef and onion; cook over medium-high
igh heat. Add onion, carrot and celery. Cook, stirring, for 5
milk, 1/2 tsp salt and cheese then knead with your
Cook ground beef and drain.
Add onions, rice and 1 cup water, stir.
Cook in microwave for 3 minutes in 2-quart glass bowl.
Add soup and mushrooms.
In another bowl, heat butter with the 1/2 cup of water for 1 minute on high.
Stir in stuffing cubes, blend until moist.
Spoon stuffing mixture over meat.
Top with almonds.
Cook on high 12-14 minutes and then let stand and set for 10 minutes before serving.
Enjoy!
Preheat oven to 350.
Brown ground beef and onion, drain.
Cook and drain egg noodles.
Combine beef mixture and egg noodles in a pot and add tomato sauce, cream of mushroom soup, and 3/4 of the cheese. Stir until cheese is melted.
Pour mixture into casserole dish. Top with remaining cheese.
Bake for 25-30 minutes, until cheese is melted and bubbly.
Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.
Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.
Brown beef and drain.
Blend green pepper, onion, and tomato sauce in blender.
Cook and drain noodles.
Slice olives.
Add everything together and bake in a 350 degree oven for one hour. (Great for freezing.)
In 12-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.
Drain.
Add tomatoes, water, italian seasoning and contents of seasoning packet from soup mix; mix well.
Bring to a boil.
Break up noodles, stir in noodles and beans.
Return to a boil.
Reduce heat to low; cover and simmer 5 minutes or until noodles and beans are tender, stirring occasionally.
Brown ground beef and onion; drain.
Cook noodles as directed on package.
Mix noodles in ground beef.
Add both cans of soup. Pour into casserole dish.
Add grated cheese and heat in oven at 350\u00b0 until cheese melts.
Makes 6 servings.
Put your first 4 ingredients in skillet and saute.
Brown your ground beef and mix together.
Put two cups of cooked noodles, 1 can of mixed vegetables and 1 can of cream of mushroom soup.
Put your first five ingredients in casserole dish.
Add your noodles, vegetable mix and soups.
Add slices of cheese on top.
Bake around 300\u00b0 for 30 minutes.
Saute onions and butter in large pan.
Add jalapenos, and cook until tender.
Add ground beef and brown.
Add beef, and all other ingredients to a slow cooker.
Cook on low heat for 8 hours.
pray and brown ground beef.
Drain ground beef, if necessary.
Add onions and celery
Saute onion and pepper in oil until tender. Add ground beef and cook until brown.
In a saucepan, combine ground beef mixture, tomato paste, tomato sauce, water and spaghetti sauce mix.
Cook on medium heat about 20 minutes, stirring to prevent sticking. Add macaroni. Simmer on low heat 5 to 10 minutes.
Put ground beef and onion into a heavy pot or Dutch oven. Brown over medium heat, stirring.
Add celery, carrots, parsnip and cabbage.
Cook until meat is no longer pink and vegetables have begun to get tender, about 5 minutes.
Add broth, rice, salt and oregano.
Stir, cover and simmer for 20 minutes.
Serve garnished with parsley.