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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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When I told my stepmother we were visiting Africa on our next tour, she sent me this recipe. I just got it the other day, so I have not had a chance to make it. I usually will not post a recipe that I have not made or tried. I thought it would fit here because many Africans live in poverty and use many of the fresh vegetables that are available to them. If you prefer, you can put the noodles on the plate or pasta dish and spoon the meat mixture on them. This keeps well and the leftovers are just as good as fresh. You can add some milk when re-heating as it gets thick, especially if stored with the noodles in it. It also freezes well. You can also use rice instead of noodles. Both Prep and Cook times are estimates. Because of Zaars editing I had to put the canned ingredients in in a different way. Ingredients:
4 -6 ounces noodles |
1 lb ground beef or 1 lb ground turkey |
1/2 chopped onion (about 1/2 cup) |
1/2-1 bell pepper, chopped or |
2 ounces pimientos (1 can) |
8 ounces cream cheese, softened |
10 3/4 ounces cream of mushroom soup (1 can) |
1/2 cup milk |
1 cup corn |
1/2 lb fresh mushrooms (1 can) or 4 ounces canned mushrooms (1 can) |
Directions:
1. Cook noodles while assembling the rest of this dish in a large skillet or 3 quart pan.
2. Brown ground meat.
3. When nearly browned, add onion and bell pepper and saute until soft.
4. If using fresh mushrooms, add them and cook.until almost done.
5. Stir in cream cheese, soup and milk.and stir well.
6. Add corn.and If using canned mushrooms, add them now.
7. Season with salt and pepper to taste.
8. Bring to a boil.
9. Lower heat and simmer for about 30 minutes.
10. Mixture should be fairly moist before adding the noodles.
11. Drain and stir in noodles.
12. Simmer until hot and bubblly.
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