Beef Noodle Casserole2 Recipe

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Beef Noodle Casserole2 Ingredients

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Beef Noodle Casserole2

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This is a recipe for Beef Noodle Casserole2 from the recipe cookbook of Recipes-to-go (Beef)

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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It's bizarre that the produce manager is more important to my children's health than the pediatrician.
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Beef Noodle Casserole2

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Beef Noodle Casserole2 Directions

1 1/2 pounds ground round

1/2 cup chopped onion

1 cup skim milk

2 1/2 tablespoons flour -- (or 1 T. cornstarch)

3 tablespoons Parmesan cheese

2 tablespoons white wine

1/2 cup sliced fresh mushrooms

1/2 teaspoon oregano

1 dash pepper

3 cups cooked noodles

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

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Beef Noodle Casserole2 Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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