Simple Stroganoff
1 can Campbell’s cream of mushroom soup
1 can milk
1 ½ cups grated sharp cheddar cheese (or vintage white if you want the color to remain white)
½ pound ground hamburger
1 teaspoon season salt
1/3 package elbow macaroni noodles, cooked and drained according to package directions
Brown hamburger and season with season salt. Drain fat. Add cream of mushroom soup and milk. Simmer on low heat stirring frequently so that it does not burn on the bottom. Mix mushroom sauce with cooked and drained pasta. Top with cheese. Bake at 350 degrees (not convection oven) in an 8x8 glass baking dish for 30 minutes.
This meal is really good with garlic bread and a green salad.
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