Katiecooks
New member
Ingredients:
1 8-oz. pkg. extra-wide egg noodles
1 lb. lean ground beef
3/4 C green bell pepper - coarsely chopped
1 medium onion, chopped
1 10 1/4-oz can golden mushroom soup-undiluted
1 10-oz. pkg. frozen whole kernel corn
1 C chopped fresh mushrooms
1/2 of an 8-oz. pkg. cream cheese, cut up
1/3 C milk
1 2-oz. jar diced pimiento, drained
1/2 tsp. salt
1/2 tsp. dried marjoram, crushed
1/4 tsp. black pepper
Directions:
Preheat oven to 350 degrees.
Cook noodles according to package directions; drain. Rinse with cold water; drain well and set aside.
Meanwhile, in a 4 quart Dutch oven, cook ground beef, green pepper and onion over medium heat until meat is brown and vegetables are tender; drain. Stir in soup, corn, mushrooms, cream cheese, milk, pimiento, salt, marjoram and black pepper. Transfer to an ungreased 2-quart baking dish.
Bake covered for 30 to 35 minutes until heated through. A great weeknight dinner.
1 8-oz. pkg. extra-wide egg noodles
1 lb. lean ground beef
3/4 C green bell pepper - coarsely chopped
1 medium onion, chopped
1 10 1/4-oz can golden mushroom soup-undiluted
1 10-oz. pkg. frozen whole kernel corn
1 C chopped fresh mushrooms
1/2 of an 8-oz. pkg. cream cheese, cut up
1/3 C milk
1 2-oz. jar diced pimiento, drained
1/2 tsp. salt
1/2 tsp. dried marjoram, crushed
1/4 tsp. black pepper
Directions:
Preheat oven to 350 degrees.
Cook noodles according to package directions; drain. Rinse with cold water; drain well and set aside.
Meanwhile, in a 4 quart Dutch oven, cook ground beef, green pepper and onion over medium heat until meat is brown and vegetables are tender; drain. Stir in soup, corn, mushrooms, cream cheese, milk, pimiento, salt, marjoram and black pepper. Transfer to an ungreased 2-quart baking dish.
Bake covered for 30 to 35 minutes until heated through. A great weeknight dinner.