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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is easy to fix and tastes wonderful for family and friends. They will love it. Serve with a green salad and some fresh baked rolls. This is my favorite recipe. Lisa Arnold. Ingredients:
1 medium onion, chopped up in small pieces |
1 large bell pepper, cut into small pieces |
2 tablespoons olive oil |
3 tablespoons soy sauce |
1 round steak, cut into cube pieces |
1 (1 lb) bag egg noodles |
2 (10 ounce) cans cream of mushroom soup |
16 ounces sour cream |
2 cups cheddar cheese (grated) |
1 (4 ounce) can sliced mushrooms |
1 (4 ounce) jar pimientos |
Directions:
1. Brown beef and saute onion and bell pepper together along with olive oil and soy sauce until beef is tender.
2. Add undiluted cream of mushroom soup and sour cream. Cook on low heat for 20 minutes. Stir in 1 cup of the cheddar cheese, the sliced mushrooms and pimientos.
3. Cook egg noodles as directed, drain and sprinkle with olive oil so noodles won't stick together.
4. Mix noodles and sauce with beef. Pour into a large casserole dish and top with the rest of the cheddar cheese.
5. Bake for 15 to 20 minutes at 325 degrees or until cheese is melted.
6. Serves 8 to 10 guests.
7. (just a hint serve with a green salad and rolls.).
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