1 1/2 lb ground round
1/2 cup chopped onion
1 cup skim milk
2 1/2 tbsp flour, (or 1 T. cornstarch)
3 tbsp Parmesan cheese
2 tbsp white wine
1/2 cup sliced fresh mushrooms
1/2 tsp oregano
1 dash pepper
3 cups cooked noodles
A Recipe for
Beef Noodle Casserole
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| Barbara Grizzuti Harrison |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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This Recipe for Beef Noodle Casserole is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Beef Noodle Casserole from the recipe cookbook of Recipes-to-go (Beef)
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In non-stick skillet brown ground round and onion. Drain excess grease.
Thicken milk with flour, then add wine, mushrooms, oregano, pepper and
cheese to sauce. Stir sauce into meat mixture and heat to boiling. Serve
over cooked noodles (1/2 cup per serving)
Yield: 6 servings (301 calories per serving) 1 serving=1 Bread exchange 3
Lean Meat exchanges 1 1/2 Fat exchanges
Serves: 6
Beef Noodle Casserole Recipe brought to you by Recipes To-Go