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Correo Electrónico
Add a photoFrom: Ruth A. Bonnin (Grandmother)
Oven: 350°
Ingredientes
- 2 Lb. Ground Beef, 93% lean, Thawed
- 1 C. Onions, Chopped
- 1 ½ C. Milk
- 2 Pkg. Low Fat Cream Cheese, 8 Oz
- 2 Cn. Mexican Corn, Drained, 12 Oz
- 2 Cn. Cream Of Mushroom Soup
- ½ C. Pimentos, Diced or 4 Oz.
- 2 Tsp. Salt
- ½ Tsp. Pepper
- 1 Pkg. No Yolk Egg Noodles, Cooked, 12 Oz
- ½ C.+ Parmesan Cheese
Direcciones
- One hour before serving; Brown hamburger and add onion. Cook until tender. Drain off excess grease. Stir in milk, and cream cheese simmer until well blended, then transfer to a large bowl. Mix in corn, soup, pimentos, salt, pepper, and noodles.
- Pour equally into a 2-2 qt. casserole dishes and sprinkle with Parmesan cheese. Bake 1 for 30 minutes. Run under the broiler to brown the top.
- Freeze the other one. When ready to use, thaw completely, and bake for 30 minutes. Run under the broiler to brown the top.
- Can be made in 1-4 qt. casserole instead of 2-2 qt. casseroles.
- NOTE:
- Can be made with same amount of Ground Turkey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 16 servings | |
| Calories 151 | |
| Calories from Fat 96 | 64% |
| Total Fat 10.64g | 13% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 339mg | 14% |
| Potassium 199mg | 6% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.82g | 1% |
| Protein 10.86g | 17% |
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