Top of the Stove
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
egg noodles
frozen |
|
| 1 ½ | pounds |
ground beef
|
|
| 1 | cup |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of cheddar
|
*
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
italian seasoning
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
egg noodles
frozen |
|
| 680.4 | g |
ground beef
|
|
| 237 | ml |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of cheddar
|
*
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
italian seasoning
|
*
|
Directions
Cook noodles in boiling water for 20 minutes or until tender.
Drain and keep warm.
While noodles cook, brown ground beef and onions. Drain off excess fat.
Combine ground beef mixture, soups, sour cream and Italian seasoning in large saucepan.
Simmer for 10 minutes, stirring frequently,(do not boil).
Serve over warm noodles.
