Sarah made dinner for us last Sunday. It was so nice to come home to a hot dinner! I'm thinking this is adaptable to a 3 month storage shelf meal. Let me know what you think.
1.5 lb ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 (12 oz) can of corn niblets, drained
1 cup sour cream
1/2 tsp salt
1/4 tsp pepper
4 cups cooked small pasta shells
1 (3 oz) can of chow mein noodles, sprinkle on to your liking
Brown ground beef, drain. Combine all ingredients except chow mein noodles. Place in a 9x13 baking dish and top with chow mein noodles.
Bake, uncovered, for 25-30 minutes at 350 degrees. This recipe freezes well if you don't put the chow mein noodles on until you bake it.
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1 comment:
that sounds good. I need to try it.
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