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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Beefy Vegetable Casserole Recipe

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This recipe for Beefy Vegetable Casserole is from Lou Anna’s Southern Home Cooking , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 oz. fine egg noodles
3 tbsp. butter
¼ cup chopped onions
¼ cup chopped bell pepper
½ cup chopped mushrooms
½ cup diced celery
1⅓ cup ground beef
1 can cream of corn
1- 10 oz. can tomato soup
¾ tsp. salt
½ tsp. pepper
1½ tsp. worcestershire sauce
1½ tbsp. butter
1 cup shredded cheddar cheese
Directions:
Directions:
Cook noodles, drain, set aside. Melt 3 tbsp. of butter in a dutch oven. Add onion, green pepper, mushrooms celery, and cook on medium heat until tender. Add beef cook till brown then stir in corn, tomatoe soup, salt, pepper, worcestershire sauce, noodles and cook over low heat for 10 minutes. Remove from heat, pour mix into 3 quart casserole dish, cool or cover and chill overnight. Top casserole with 1½ tbsp. of butter and cheese then bake at 325° for 50-60 minutes until bubbly. Makes 6-8 servings.

 

 

 

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