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martes, 20 de diciembre de 2011

Beef'n Noodle Bake (serves 4-6)


5 tbsp butter or margarine
3 tbsp fluor
3/4 tsp salt
1/8 tsp pepper
1 1/2 cups milk
1 can (4 oz.) mushroom stems and pieces
1 tbsp chopped parsley
1/2 -1 lb package egg noodles
3/4 pound ground beef
3/4 cup chopped onion
1 clove garlic, minced
1/4 teaspoon rosemary
1 can (8oz) tomato sauce
1 cup shredded cheddar cheese

Preheat oven to 375ºF.  In medium saucepan, melt 3 tbsp butter; stir in fluor, salt and pepper.  Add milk and cook, stirring constantly until thickened; add mushrooms and parsley.  Cook noodles as package directs; drain.
In medium skillet, melt remaining butter, brown meat with onion, garlic and rosemary.  Add tomato sauce, the mushroomm sauce and 1/4 cup cheese.  In 2-quart casserole, combine noddles and meat mixture; top with remaining cheese.  Bake 25 minutes.  If desired, garnish with parsley. 

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