Meat-Noodle Casserole, 1980

3 oz medium noodles (2 1/4 cups)

1 10 1/4 or 11 ounce can condensed soup

½ cup dairy sour cream

½ cup milk

½ cup thinly sliced celery

1 2 1/2 ounce jar sliced mushrooms, drained

2 tbsp chopped pimiento

1 tbsp snipped parsley

1 lb ground meat, cooked and drained

choice of seasonings

choice of crumbs

¼ tsp paprika (for crumbs)

1 tbsp melted butter or margarine (for crumbs

Soup Suggestions

cream of mushroom, cream of celery, cream of chicken, cheddar cheese

Meat Suggestions

(cooked and drained) ground beef, ground pork, ground veal, ground lamb, ground turkey, bulk pork sausage

Seasoning Suggestions

1/4 to 1/2 teaspoon chili powder (with beef or pork), 1/4 tsp basil, 1/4 tsp oregano, 1/4 tsp caraway seed

Crumb Suggestions

3/4 cup soft breadcrumbs, 3/4 cup crushed corn or tortilla chips (omit butter), 1/2 cup finely crushed saltines, 1/2 cup finely crushed Ritz crackers

In large saucepan, cook noodles in a large amount of boiling salted water for 10 to 12 minutes or until tender. Set aside.

In large bowl, stir together soup, sour cream, and milk. Add celery, mushrooms, pimiento, and parsley. Stir in cooked noodles, meat and seasoning. Turn mixture into a 2 quart casserole.

Combine crumbs and paprika (only with bread crumbs). Toss with melted butter and sprinkle over casserole.

Bake, uncovered, in 375 degree oven for 30 to 35 minutes or until heated through.
Yield: 4 to 6 servings

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Meat-Noodle Casserole, 1980