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Hazelbrand casserole Recipe

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This recipe for Hazelbrand casserole, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Nielson
Added: Wednesday, February 16, 2011


1 can tomaro soup
1 lb. ground chuck
1 onion, finely chopped
4 celery stalks, chopped
4 carrots, peeled and chopped
egg noodles
cheddar cheese
salt and pepper

Brown meat in 2 tbsp. oil, ( adding onions while browning 5 minutes.)
Add undiluted soup, celery, and carrots. Cook until carrots are tender.
Cook noodles. Rinse under cold water and drain.

Put meat mixture into a casserole dish. Cover with noodles and top with grated cheese.
Sprinkle with paprika and place under broiler until cheese bubbles.
Serve with green salad and French bread.




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