A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
|
|
|
|
Directions: Preheat the oven to 350F.
Place noodles in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.
Cook ground beef, onion, and garlic in a skillet over medium heat until meat is evenly browned. Drain off excess grease.
Butter 9x13 baking dish. Place half of the cooked noodles in the bottom of the dish. Cover them with half of the meat mixture, then spoon half of the cream of chicken soup over the noodles, and then half of the shredded cheese on top of that. Repeat layers, ending with cheese on the top.
Bake for 1 hour in the preheated oven, or until cheese is browned and bubbly. Let stand for 10 minutes to set before serving.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Amish sugar cookies Place sugars, margarine and oil in a mixer bowl and
mix at medium speed until creamy. Add egg, banilla,
flavoring and water, and mix at medium speed for 30
seconds, scraping down the bowl before and after
adding these ingredients. Stir remaining ingredie
Amish friendship bread Day 1: you receive the fermented batter in a one gallon ziplock bag. DO NOTHING Just place the bag on the counter
Day 2: Squeeze the bag several times
Day 3: Squeeze the bag several times
Day 4: Squeeze the bag several times
Day 5: Squeeze the bag several
Amish-style chicken and corn soup Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle
Amish potato salad Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the dressing.
DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste
1/4 to 1/2 cup vinegar (t
|
Loading...
|
::
