Wednesday, July 6, 2011


8 ounces dry egg noodles
1 lb. ground beef
1 large or two medium onions, chopped
1 green pepper chopped
1 clove garlic, finely chopped or put through garlic press.
2 stalks celery, diced
1 (10-3/4 ounces)can condensed cream of mushroom soup.
1 (10-3/4 ounces) can condensed tomato soup
2 1/2 cups grated cheddar cheese

Boil noodles according to package directions. Drain and return to pot.

Brown ground beef, onion, green pepper, celery and garlic until meat is brown, dry and crumbly. Drain beef if necessary.

Add beef mixture, soups, and 1 1/2 cups cheese to noodles. Stir well. Pour into 9 x 13 pan that has been sprayed with Pam. Sprinkle remaining cheese on top.

Bake at 350F. for 30-40 min. 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.

Spring Salad with Maple Vinaigarette

1 bowl of mixed greens
1 container of mandarin oranges drained (I get the snack pack ones for this)
1/4-1/3 cup crumbled Feta cheese
1 small granny smith apple or your favorite, diced
1/4 cup roughly chopped pecans or candied pecans.


1/2 cup vegetable oil (I use extra-light Bertolli olive oil)
1/4 cup apple cider vinegar
3 TBS real maple syrup
1 tsp. honey dijon mustard
1/2 tsp. garlic salt

Place in cruet or salad dressing shaker. Shake well. Chill. Shake before using.

Place salad ingredients in bowl as listed. Add dressing to taste and toss. Usually I can get two salads from one recipe of dressing.