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West of the Pecos Casserole
West of the Pecos Casserole
Ingredients| 1/2 cup (1 stick) butter 2 pounds lean ground beef 1 large onion, chopped 1 green bell pepper, chopped 1 (6 ounce) can sliced mushrooms 2 teaspoons chili powder (or more) 1/4 cup Worcestershire sauce Salt and pepper, to taste 1 can tomato soup 1 (1 pound) can cream-style corn 1 (1 pound) can tomatoes and green chiles 1 (12 ounce) package noodles, cooked and drained very well |
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Melt butter in a heavy skillet or kettle. Add meat, onion, pepper, mushrooms, chili powder, Worcestershire sauce, salt and pepper; cook until meat is brown. Add soup, corn and tomatoes; simmer 30 minutes.
Add cooked noodles. Pour into large casserole and let cool. Bake 1 hour at 325 degrees F.
Serves 12.
A topping of grated Monterey jack or Cheddar cheese makes this dish special. This can be made a day or two ahead.
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x Salt and ground pepper 1 md Onion; chopped 1 md Red pepper; chopped 1 md Green pepper; chopped 2 cl Garlic; minced 1 1/2 c Long grain rice 2 md Tomatoes; peel, chop 2 ts Salt 1/2 ts Saffron; crushed 4 c Boiling water 1 lb Fresh or frozen shrimp; -shelled and deveined 12 sm Clams in shell (Upload by user)
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HAMBURGER - VEGETABLE CASSEROLE
Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup. Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and pepper. Top with buttered crumbs. B (Upload by user)
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Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup. Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and pepper. Top with buttered crumbs. B (Upload by user)
TAG: ounce, ,
TAG: casserole, ,
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