Creamy Beef And Noodles
|Green noodles||1 1⁄2 Cup (24 tbs) (Medium Sized)|
|Lean ground beef/Pork||1 Pound|
|Onion||1 Medium, chopped to make 1/2 cup|
|Canned whole kernel corn||8 Ounce, drained (1 Can)|
|Semicondensed cream of mushroom soup||7 1⁄2 Ounce (1 Can)|
|Reduced calorie soft style cream cheese||4 Ounce (1/2 Of An 8 Ounce Container, 2 Cups)|
|Dried savory||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Cook noodles on range-top according to package directions.
Meanwhile, crumble ground meat into a 2-quart microwave-safe casserole.
Micro-cook, covered, on 100% power (high) for 5 to 7 minutes or till no pink remains and onion is tender, stirring once.
Drain off fat.
Stir corn, soup, cream cheese, savory, marjoram, cooked noodles, and 1/8 teaspoon pepper into casserole.
Cook, covered, on high for 5 to 7 minutes or till heated through, stirring once.
Set casserole aside.
Place margarine or butter in a small microwave-safe mixing bowl.
Cook, uncovered, on high for 30 to 45 seconds or till melted.
Stir in bread crumbs and Parmesan cheese.
Sprinkle over meat-noodle mixture.