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Mazetti

Ingredients
 

1 lb ground beef (or leftover cooked me, at)
8 oz wide egg noodles, uncooked (1 pack, age)
1 large onion, chopped (1 cup)
4 celery ribs, chopped (1 1/2 cups)
1 large garlic clove, crushed
12 oz corn, undrained (1 can)
10 oz condensed tomato soup (1 can)
4 oz mushrooms, stems and pieces undrai, ned (1 can)
1/2 cup milk
1/4 tsp salt
1/2 tsp pepper
1/4 cup cheddar cheese, shredded



 
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Preparation
 
Put meat in skillet; drain well. Put meat, uncooked noodles and
remaining ingredients, except cheese in slow cooker. Cover and cook
on low setting 8 hours, or until noodles are tender. Top with cheese,
cover and cook until cheese melts. "This is the kind of recipe that
can be varied as long as the soup is included and enough other liquid
is added. It can be jazzed up with other veggies, and red and green
pepper add color. For a Tex-Mex version, add canned chopped chiles
and chopped black olives, chili powder and cumin. Although the cheese
can be left off, it tastes better with it."

 

 
Servings:
1


 

 

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