Sunday, May 05, 2013

#2758 - Beef Noodle Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 8oz. Philadelphia cream cheese (softened and cubed)
3/4 cup milk
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8oz. bag egg noodles
1 can of green beans OR whole kernel corn (drained)

Cook the noodles according to bag directions--drain but do not rinse. In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir over medium heat until meat is browned, then drain off any fat. Place the drained meat back in the skillet and add the cream cheese cubes and milk--cook/stir until cream cheese is melted. Add the cream of mushroom soup--stir until mixed. Add the drained egg noodles and either green beans or whole kernel corn--stir until mixed. Grease a 2qt. casserole dish. Pour the whole mixture into the greased casserole dish. Bake at 350 degrees for 30 minutes or until hot.

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