Meat Noodle Casserole
|Noodles||3 Ounce (2.25 Cups)|
|Canned condensed soup||11 Ounce|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce, drained|
|Chopped pimiento||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Ground meat||1 Pound, cooked and drained|
|Paprika||1⁄4 Teaspoon (Only For Bread Crumbs)|
|Butter/Margarine||1 Tablespoon, melted|
In large saucepan cook noodles in a large amount of boiling salted water for 10 to 12 minutes or just till tender; drain.
In large bowl stir together soup, sour cream, and milk.
Add celery, mushrooms, pimiento, and parsley.
Stir in cooked noodles, meat, and seasoning.
Turn mixture into a 2-quart casserole.
Combine crumbs and paprika (only with bread crumbs).
Toss with melted butter or margarine; sprinkle over casserole.
Bake, uncovered, in 375Â°oven for 30to 35 minutes or till heated through.
Soup suggestions: cream of mushroom, cream of celery, cream of chicken, cheddar cheese.
Meat suggestions (cooked and drained): ground beef, ground pork, ground veal, ground lamb, ground raw turkey, bulk pork sausage.
Seasoning suggestions: 1/4 to 1/2 teaspoon chili powder (with beef or pork); 1/4 teaspoon dried basil, crushed (with any meat); 1/4 teaspoon dried oregano, crushed (with pork or sausage); 1/4 teaspoon caraway seed (with pork or beef)
Crumb suggestions: 3/4 cup soft bread crumbs (1 slice), 3/4 cup coarsely crushed corn chips or tortilla chips (omit butter), 1/2 cup finely crushed saltine crackers (14 crackers), 1/2 cup finely crushed rich round crackers (12 crackers)