I don't remember if I've already put this one up here or not, but here it is...
BEEF NOODLE CASSEROLE
1/2 of a 1 lb. pkg. egg noodles, uncooked
1 lb. lean ground beef
1/2 cup chopped red or green bell pepper
1/2 cup chopped onion
2 (10 3/4 oz) cans condensed cream of mushroom soup
1 (10 oz) pkg. frozen peas and carrots, thawed
1 1/2 cup milk
1 (8 oz) container sour cream
1 cup (4oz) shredder cheddar cheese
Cook noodles as pkg. directs; drain. In dutch oven, over medium heat, brown ground beef; pour off fat. Add peppers and onion; cook and stir till tender. Stir in noodles, then remaining ingredients, except cheese. Cook and stir till heated through; top with cheese. Serve immediatly. Refrigerate leftovers.
For added crunch, add 1 (8 oz) can sliced water chestnuts, drained.
Make some mashed potatoes, another vegetable if you want (although you may have enough trouble to get the kids to eat the carrots and peas in this), and some dinner rolls and your ready to go.
For dessert, here is a recipe my friend Sascha sent me...
Almost Fat Free Cheese cake
One 8 oz pkg Fat Free Cream Cheese – well softened
One 14oz can (I think that’s the normal small size) fat free Sweetened Condensed Milk
1/3 c. Lemon Juice
1 tsp. Vanilla
1 cup sugar (optional, but does make it a bit sweeter)
1 graham cracker crust
In large bowl, beat cream cheese until smooth & creamy (thus the instruction "cream", duh). Add condensed milk, lemon juice & vanilla (& sugar if you’re using it) & mix well, until good & creamy (creamy, you may have noticed, is the key here). Pour into crust & refrigerate several hours. May still be a bit gooey even after 4 or 5 hours, but still good!
Is especially yummy w/ fresh berries or fruit on it!
By the way, who sent me the recipe for the Eclair pie? Let me know, because I was going to put that one up here, but I have a question first.
Have a wonderful week everyone!
Hugs! Jill Marie