Beefy Green Bean Bake
Prep Time 20 mins. Bake Time 30-35 mins. SERVES 4 3 oz. medium egg noodles (about 2 cups) 1 lb. ground beef 1/2 cup chopped onion (about 1 small) 1 can (10 3/4 oz.) condensed cream of celery soup or cream of mushroom soup 2 cups frozen cut green beans, thawed 1 cup sour cream 1/4 cup milk 1/4 cup chopped pimiento 1/4 tsp. salt 1/4 tsp. black pepper 1 cup bread crumbs 1 tbsp. butter, melted Preheat oven to 350°F. Cook the noodles according to the package directions. Drain and set aside. Meanwhile, cook the beef and onion in a large skillet over medium heat until the beef is browned and crumbly and the onion is tender, about 5 minutes. Drain the fat from the skillet. Stir in the soup, beans, sour cream, milk, pimiento, salt and pepper. Mix well. Stir in the cooked noodles. Spoon the mixture into an ungreased 2 1/2-quart baking dish. Combine the bread crumbs and butter in a small bowl. Toss to coat. Sprinkle over the noodle mixture. Bake until heated through and golden brown, 30-35 minutes. Serve. Serving suggestion Serve this casserole with a tossed salad and dinner rolls. For dessert, enjoy a cozy rhubarb crisp withwbipped cream. Nutritional information Per serving: calories 548, fat 34.7g (sat fat 16.7g), carbs 26.5g GREAT IDEAS . If you discover at the last minute that your sour cream is no longer good, or if you want to reduce the fat content, 1 cup plain whole-milk yogurt can be substituted for the sour cream. Great American Recipes Easy Everyday Cooking _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
