"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beefy Vegetables and Noodles Recipe

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This recipe for Beefy Vegetables and Noodles, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sean Byrne Skinker (Olive's Lineage)
Added: Monday, June 22, 2009


1 8 oz. pkg. extra-wide noodles
1 lb. lean ground beef or turkey
c. coarsely chopped green pepper
c. chopped onion
1 10 oz. pkg. of corn
1 10 oz. can Cream of mushroom
1 c. chopped fresh mushrooms
8oz. pkg. cream cheese, cut up
1/3 c. milk
tsp. salt
tsp. black pepper

Cook noodles according to package directions. Rinse and drain well. In a skillet, cook ground beef, green pepper, and onion until meat is brown and vegetables are tender; drain off fat. Stir in corn, soup, mushrooms, cream cheese, milk, salt, and pepper. Heat and stir until cream cheese melts. Gently stir in cooked noodles. Put into a 1-1/2 qt. baking dish and bake, uncovered at 350F for 30-35 minutes until heated through.




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