Dried Beef And Noodles
Yield
4 servingsPrep
10 minCook
6 hrsReady
7 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
beef
dried |
|
| 8 | ounces |
noodles
|
|
| 2 | teaspoons |
vegetable oil
|
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
evaporated milk
|
|
| 10 | ounces |
green peas
partially thawed |
|
| 8 | ounces |
cheddar cheese, very old, sharp
processed, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
beef
dried |
|
| 231.2 | ml/g |
noodles
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
evaporated milk
|
|
| 289 | ml/g |
green peas
partially thawed |
|
| 231.2 | ml/g |
cheddar cheese, very old, sharp
processed, grated |
|
Directions
Snip dried beef into small pieces, set aside.
Cook noodles according to package directions until barely tender.
In large bowl, toss with oil, set aside.
In saucepan, melt butter over medium heat.
Blend in flour until smooth.
Gradually stir in evaporated milk.
Cook until smooth and thick.
Pour white sauce over noodles, toss to mix.
Fold in snipped beef, vegetables and most of grated cheese, reserving a small amount to sprinkle over top, stir well.
Pour mixture into well-greased Crock-Pot. Sprinkle lightly with reserved cheese.
Cover and cook on Low for 6 to 10 hours.
