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Mazetti
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| Artist: |
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| Categories: |
Entrees, Meats, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Ground beef (or leftover | | | - cooked meat) | | 8
| oz | Wide egg noodles, uncooked | | | - (1 package) | | 1
| large | Onion, chopped (1 cup) | | 4
| | Celery ribs, chopped | | | - (1 ?cups) | | 1
| large | Garlic clove, crushed | | 12
| oz | Corn, undrained (1 can) | | 10
| oz | Condensed tomato soup | | | - (1 can) | | 4
| oz | Mushrooms, stems and pieces | | | - undrained (1 can) | | 1/2
| cup | Milk | | 1/4
| tsp | Salt | | 1/2
| tsp | Pepper | | 1/4
| cup | Cheddar cheese, shredded |
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Procedures:
| 1 | Put meat in skillet; drain well. | | 2 | Put meat, uncooked noodles and remaining ingredients, except cheese in slow cooker. | | 3 | Cover and cook on low setting 8 hours, or until noodles are tender. | | 4 | Top with cheese, cover and cook until cheese melts. | | 5 | "this is the kind of recipe that can be varied as long as the soup is included and enough other liquid is added. | | 6 | It can be jazzed up with other veggies, and red and green pepper add color. | | 7 | For a tex-mex version, add canned chopped chiles and chopped black olives, chili powder and cumin. | | 8 | Although the cheese can be left off, it tastes better with it. |
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