2 cups cooked elbow macaroni
8 oz. Velveeta® – melted, low-fat okay
6 oz. can tuna in water – drained
10.75 oz. can condensed cream of mushroom soup
1 cup milk
2 eggs – beaten
1/3 cup chopped green olives
1 tsp. garlic salt
1/4 tsp. ground mustard seed
Combine all ingredients in a greased, oven-proof casserole dish.
3 tbsp. flour
1/2 stick butter
2 c. milk
1 green pepper; optional
1 can cream of mushroom soup
3/4 c. grated sharp cheddar cheese
1 sm. jar pimientos, chopped
1/2 tsp. garlic powder
1 tsp. salt
3 c. chopped chicken
Cook spaghetti in broth for half of the time required (listed on package).
Melt butter and blend in flour until smooth. Stir in milk. Cook over medium heat, stirring until thick. Add green pepper and cook 5 more minutes over low heat.
Add cheese, soup, and garlic powder. Blend well. Add chicken and spaghetti. Put in casserole and sprinkle with cheese.
Bake at 350 F degrees for approximately 30 minutes.
2-1/2 lb. lean boneless round steak
Vegetable cooking spray
4 cloves garlic, minced
2 cups burgundy or other dry red wine
1 can (10-3/4 oz.) cream of mushroom soup
1 can (10-1/2 oz.) beef consomme
1 pkg. (1 oz.) onion soup mix
6 cups fresh mushrooms, sliced
1 pkg. (16 oz.) frozen pearl
3 tbsp. all-purpose flour
1/2 cup water
2 pkg. (12 oz. each) medium egg noodles, uncooked
1/4 cup Parmesan cheese, grated
3/4 cup non-fat sour cream
Trim fat from steak. Cut steak into 1-inch cubes.
Coat a large, oven-proof Dutch oven with cooking spray; place over medium heat until hot. Add steak; cook 9 minutes or until steak loses its pink color. Drain well; set aside.
Wipe drippings from pan with a paper towel.
Recoat pan with cooking spray; place over medium heat. Add garlic. Sauté 1 minute. Add wine and next 3 ingredients; stir well, and bring to a boil. Return steak to pan; stir in mushrooms and onions. Remove
from heat; set aside.
Place flour in a small bowl. Gradually add water, blending with a wire whisk; add to steak mixture. Cover and bake at 350°F for 1-1/2 hours.
Cook noodles according to package directions, omitting salt and fat. Drain well, and place in a large bowl. Add cheese and sour cream; toss gently to coat.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the ground beef until no pink shows; drain.
Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.