Food snobs, beware! This post is not for you! However, it is for busy moms & comfort food aficionados. Tonight, I made a hamburger casserole I call 2-Cup Casserole (for reasons which will be apparent as soon as you read the recipe), with corn on the cob and garlic basil sautéed zucchini. The whole family, even Boot who asked me today, "Why do we have so many casseroles?" loved this. The boys ate theirs on buns...Casserolewiches, I guess.
2-Cup Casserole
1 lb. 80% lean ground beef
1 tsp. butter
2 c. chopped onions
2 c. chopped celery
1 can 98% fat-free cream of mushroom soup
1 can 98% fat-free cream of celery soup
2 c. fine egg noodles, cooked
Preheat oven to 350 degrees. Brown the burger in the butter. Sauté onions & celery until tender. Add the rest and put into casserole dish. Bake 1 hour, removing lid for the last few 5 minutes so that it can brown.
No comments:
Post a Comment