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Yamazetti

Posted By Carolyn On June 6, 2010 @ 4:17 pm In All Recipes,Beef,Casserole,Freezing,Leftovers,Main Dish,One Dish Meal,Pasta,Wild Game | No Comments

Brown ground beef in skillet, adding onion and celery as beef cooks. Spoon cooked noodles into 9×12-inches baking dish. Combine soups and sour cream or yogurt.

When beef is done, drain if necessary. Spoon beef over noodles. (Add 1 or 2 cups of any desired vegetable as suggested in description.) Spread soup mixture over top. Sprinkle with cheese.

Bake at 350F. for 45 minutes – 1 hour or until bubbly and cheese melted.

Casserole reheats well for packed lunches and also freezes well. Make one to serve and one to freeze for another day.

*Note: Almost any condensed cream soup will work, including homemade MIY versions. The lady who gave me the recipe always used cream of chicken but I use whatever is on hand, so cream of mushroom and cream of celery are often subbed. Recently I came across cream of squash blossom soup and it works great, too. If you like the cream soup, it will probably sub with no problem in this recipe.


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