Beef Stroganoff
1 Medium Onion, Minced
Pepper And Paprika
2 Pounds Round Steak
2 Tablespoon Worcestershire Sauce
Butter Or Oil
8 Ounce Tomato Sauce
1/2 Pounds Mushroom
2 Cups Sour Cream
Onion And Garlic Salt
Saute onions in butter until golden brown. Cut meat into narrow strips. Add meat to onions. Cover and simmer 1 1/2 hours. Add mushrooms, onion and garlic salt, pepper, paprika and worcestershire sauce. Simmer until meat is tender, about 15 minutes. Stir in sour cream before serving. Serve over wide egg noodles.
Corned Beef Casserole
1 can cream of mushroom soup
1 (8 oz.) package of wide egg noodles, cooked and drained
1 can corned beef
1 cup cheddar cheese, grated
1 cup milk
1 small onion, chopped
2 tablespoons fresh parsley, chopped (optional)
Preheat oven to 350 degrees. In a medium-sized bowl, combine corned beef, cheddar cheese, soup, milk, onion, and parsley. Stir in noodles. Pour into a greased casserole dish and bake for 45 minutes.
Noodle & Cheese Casserole
1 (8 oz.) package wide egg noodles
1 cup cottage cheese
1 cup sour cream
3 garlic cloves, minced
Salt and pepper
1 cup cheddar cheese, grated
Cook noodles according to manufacturer’s directions. Combine cooked noodles, cottage cheese, sour cream, garlic, salt, and pepper.
Pour into greased casserole dish and top with grated cheese. Bake at 375 degrees for about 25 minutes.