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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 871199" data-attributes="member: 1246"><p>Hearty Beef And Corn Casserole</p><p>CDKitchen <a href="http://www.cdkitchen.com" target="_blank">http://www.cdkitchen.com</a></p><p><strong>Serves/Makes</strong>: 6 | <strong>Difficulty Level</strong>: 3 | <strong>Ready In</strong>: 1-2 hrs</p><p></p><p>Ingredients:</p><p> ***BUTTERED BREADCRUMB TOPPING***</p><p></p><p>2 slices bread</p><p>2 tablespoons butter</p><p>2 tablespoons chopped parsley</p><p></p><p> ***NOODLES***</p><p></p><p>8 ounces extra-wide egg noodles</p><p> water, lightly salted (for cooking noodles)</p><p>1 tablespoon oil</p><p></p><p> ***BEEF MIXTURE***</p><p></p><p>1 pound lean ground beef</p><p>1 medium onion, chopped</p><p>1/2 teaspoon dried basil</p><p>1 can (12 ounce size) whole-kernel corn, well drained</p><p>1 can (10.5 ounce size) condensed cream mushroom soup</p><p>1 cup dairy sour cream, at room temperature</p><p>1/4 cup chopped pimento</p><p>3/4 teaspoon salt</p><p>1/2 teaspoon pepper</p><p></p><p>Directions:</p><p></p><p>Tear bread into pieces into blender jar. Blend until crumbly. </p><p></p><p> Melt butter in small skillet over medium heat. Toss crumbs in butter until lightly browned. Remove from heat and stir in parsley. Set aside. </p><p></p><p> Preheat oven to 375 degrees friend. </p><p></p><p> Cook noodles in boiling salted water according to package directions, adding the oil to the water. Drain and set aside. </p><p></p><p> While noodles are cooking, brown beef with onion and basil in large skillet over medium heat; drain excess fat. Stir in corn, undiluted soup, sour cream, and pimento, salt and pepper. Fold in noodles. </p><p></p><p> Pour mixture into a 9x13-inch baking dish. Sprinkle with the buttered bread crumbs. Bake for 30 minutes until bubbly. Let stand 10 minutes before serving.</p></blockquote><p></p>
[QUOTE="moreluck, post: 871199, member: 1246"] Hearty Beef And Corn Casserole CDKitchen [URL]http://www.cdkitchen.com[/URL] [B]Serves/Makes[/B]: 6 | [B]Difficulty Level[/B]: 3 | [B]Ready In[/B]: 1-2 hrs Ingredients: ***BUTTERED BREADCRUMB TOPPING*** 2 slices bread 2 tablespoons butter 2 tablespoons chopped parsley ***NOODLES*** 8 ounces extra-wide egg noodles water, lightly salted (for cooking noodles) 1 tablespoon oil ***BEEF MIXTURE*** 1 pound lean ground beef 1 medium onion, chopped 1/2 teaspoon dried basil 1 can (12 ounce size) whole-kernel corn, well drained 1 can (10.5 ounce size) condensed cream mushroom soup 1 cup dairy sour cream, at room temperature 1/4 cup chopped pimento 3/4 teaspoon salt 1/2 teaspoon pepper Directions: Tear bread into pieces into blender jar. Blend until crumbly. Melt butter in small skillet over medium heat. Toss crumbs in butter until lightly browned. Remove from heat and stir in parsley. Set aside. Preheat oven to 375 degrees friend. Cook noodles in boiling salted water according to package directions, adding the oil to the water. Drain and set aside. While noodles are cooking, brown beef with onion and basil in large skillet over medium heat; drain excess fat. Stir in corn, undiluted soup, sour cream, and pimento, salt and pepper. Fold in noodles. Pour mixture into a 9x13-inch baking dish. Sprinkle with the buttered bread crumbs. Bake for 30 minutes until bubbly. Let stand 10 minutes before serving. [/QUOTE]
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