Monday, January 25, 2010

Casseroles 101 - Pork & Noodle Casserole by Terri

Lori made a quick trip home this weekend to attend a bridal shower for Jon's sister.  Whenever she comes home we try to plan a family night at mom's.  This weekend was no exception.  For our family night I decided to fix another old family favorite called pork & noodle casserole.  Somewhere in the past mom substituted lean hamburger meat for the ground pork the original recipe called for so I guess we really should rename it beef & noodle casserole.  I thought you might like to try this quick and easy recipe.  In the past when I was working full time I would always double the recipe and divide it up into several casserole dishes and freeze them for a quick weekday meal.  For our family night I doubled the recipe so all the photos will show a double recipe.

From the kitchen of: Loriece Roberts

1 lb. lean ground beef
1 large onion, chopped
1 can Campbell Tomato Soup (I use Campbell's Tomato Bisque Soup)
1 can Cheddar Cheese Soup
1 can water
1 pkg. wide egg noodles
1 tsp. chili powder
1 tsp. lime pepper
1 tsp. onion powder
2 cups grated cheese
Chop 1 large onion.
Brown onions with lean ground beef.
Cook egg noodles 8 minutes.
Drain off water and return to pot.
Gently mix in tomato soup.
Gently stir in Cheddar Cheese soup.
Add browned meat & onions to noodles.
Mix thoroughly and pour into large casserole dish.
Top with all but 1/2 cup grated cheese. Cover casserole dish with aluminum foil.
Bake at 350 degrees for 30 minutes, remove foil, top with remaining 1/2 cup cheese,
return to oven until cheese is melted.
Serve with tossed salad and French bread.


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