In fryiing pan fry ground beef and onion in oil.
I omit the oil since there is already fat in the ground beef.
Add next 4 ingredients: tomato soup, mushroom soup, salt and pepper.
Mix and heat through.
(I add 1 cup grated cheese to the sauce, heat and mix in).
cook noodles in boiling water-- and drain.
add sauce to noodles and mix well.
Put in casserole dish,.
top with remaining cup of cheese.
Put in oven till heated through.
Brown ground beef and drain. Add sour cream, onion soup mix and cream of chicken soup.
Simmer 5 to 10 minutes.
Add noodles and heat thoroughly.
Brown ground beef and drain.
Return to skillet.
Add water and noodles with seasoning.
Bring to boil.
Add veggies.
Boil for 5-7 minutes or until veggies are tender.
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!
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.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in a skillet.
Crumble bacon and set aside. Saute onion in drippings until tender; add ground beef and cook until meat is browned, stirring to crumble.
Drain off drippings; stir in tomatoes, green pepper, chili sauce, salt and pepper. Cover and simmer 10 minutes.
Add noodles and water; bring to a boil.
Cover; reduce heat and simmer 30 minutes or until noodles are tender.
Stir in bacon; sprinkle with cheese.
Yield:
4 to 6 servings.
Cook noodles; drain and reserve.
Cook ground beef and onion in large skillet over
Brown ground beef in oil; drain.
Stir in parsley, carrots, celery, soup mix, salt and water.
Bring to a boil; reduce heat and simmer 10 to 15 minutes, stirring occasionally until vegetables are almost tender.
Add noodles; cover and cook until noodles are tender (about 10 minutes).
Add tomatoes and heat through.
Cook onion in margarine until soft, add ground beef and cook. Place noodles in layer on top of cooked meat.
Mix tomato juice, salt, celery salt, pepper and Worcestershire.
Pour over noodles and beef.
Do not stir.
Cook 30 minutes.
Add sour cream and mix thoroughly.
Brown ground beef and onion in skillet.
Drain well.
Measure noodles and cook in boiling water. Drain noodles.
Brown ground beef and onion.
Add tomato sauce and simmer 30 minutes.
Cook noodles separately.
Grate cheese and add to meat. Simmer until cheese melts.
Drain noodles and add to meat mixture.
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.
In a skillet, add the ground beef and onion; cook over medium-high
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.
Saute onion and green pepper in skillet in margarine until soft.
Remove onion and green pepper.
Brown ground beef and pour off fat.
Add onion, green pepper, salt, pepper, tomato soup and water.
Bring to a boil, then cover and simmer for 30 minutes. Can add catsup to give a sweeter taste.
Serve on mashed potatoes or noodles.
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.