Wednesday, January 04, 2017
Who knew the Amish ate Velveeta?
Yumasetta (Amish Beef and Noodle Casserole)
(inspired by several YouTube video recipes)
2 lbs. ground beef (I used 1 lb. of beef plus a large can of mushrooms--I would keep it to one pound of meat, but use fresh mushrooms next time)
1 onion, chopped
1/2 teaspoon granulated garlic
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper
1 can tomato soup (I used tomato bisque, because I'm fancy), undiluted
2 tablespoons brown sugar (I'd cut this back by half)
few shakes of hot sauce, optional
8 oz. Velveeta, sliced or Kraft Singles (I'd use shredded cheddar and mozzarella next time)
16 oz. medium egg noodles, al dente
1 can cream of chicken soup, undiluted
1 teaspoon dried parsley, optional (or use fresh if you have it!)
Brown the ground beef with the onions in a large skillet, and drain excess fat. Stir in the mushrooms (if using), and the granulated garlic, seasoned salt, pepper, and tomato soup. Pour this mixture into a 9x13 (sprayed) casserole dish. Layer the cheese on top.
Meanwhile, cook the noodles until they are a little underdone. Drain, return to the pot, and stir in the cream of chicken soup and the parsley, if using. Top the casserole with the noodle mixture, cover with foil, and bake at 350 degrees for 30 minutes, then let sit for 15 minutes before serving.