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Mexican Casserole Recipe

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This recipe for Mexican Casserole, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Popp
Added: Thursday, February 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Bell Pepper
1 Onion
2 lb. hamburger meat
1 can Rotel
1 (6 oz.) can tomato paste
1/2 c. water
salt
pepper
1 small pkg. noodles
1/2 lb. Velveeta cheese, sliced

Directions:
Directions:
Saute the bell pepper and onion in small amount of oil, add the meat and and cook till brown. Drain off excess fat. Stir in the Rotel, tomato paste, water, salt and pepper.
Cook the noodles.
In a 9"x13" pan; layer 1/2 of each: meat, noodles, cheese; two layers of each
Bake at 350 for 30-40 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Just remember, when you use Velveeta cheese; go light on the salt. Velveeta is very salty
I got this recipe from Josephine when the kids were all little and Mexican food was just coming into being with us.

 

 

 

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