Aunt Lillie's Lake Shore Dinner
Yield
8 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pork
cubed |
|
| ½ | pound |
beef
cubed |
|
| ½ | pound |
cheddar cheese, very old, sharp
grated |
|
| ½ | pound |
noodles
cooked & drained |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| ½ | cup |
water
|
|
| ½ | each |
green bell peppers
chopped |
|
| ½ | can |
pimentos
(small can) drained |
*
|
| 1 | tablespoon |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pork
cubed |
|
| 226.8 | g |
beef
cubed |
|
| 226.8 | g |
cheddar cheese, very old, sharp
grated |
|
| 226.8 | g |
noodles
cooked & drained |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 118 | ml |
water
|
|
| 0.5 | each |
green bell peppers
chopped |
|
| 0.5 | can |
pimentos
(small can) drained |
*
|
| 15 | ml |
margarine
|
|
Directions
Brown meat using oleo. Remove meat from skillet and scrape skillet with ½ cup water, add water to other ingredient and mix. Add mixture to a pyrex dish and bake at 400℉ (200℃) for 10 minutes.
Reduce heat heat to 325℉ (160℃) and bake for an additional 1 hour.
Top with crushed potato chips.
