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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is Mrs. Clifford Noren's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. Note: the recipe called for 1 package medium cut egg noodles, so I'm assuming it is a 1 pound package. Ingredients:
1 (16 ounce) package medium egg noodles |
4 tablespoons butter |
4 tablespoons flour |
3 ounces chipped beef |
1 (10 3/4 ounce) can mushroom soup |
1 (15 ounce) can whole kernel corn |
1/2 cup finely chopped green pepper |
Directions:
1. Cook noodles in boiling salted water until tender.
2. Melt butter in saucepan; add chipped beef and cook until frizzled.
3. Add flour and blend well.
4. Then add soup and cook, stirring constantly until sauce is smooth and thickened.
5. Combine with well drained corn, green pepper and cooked noodles.
6. Pour into well greased casserole.
7. Top with buttered soft bread crumbs.
8. Bake at 350°F about 25 minutes, or until crumbs are browned.
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