HOLY CROSS CASSEROLE MINISTRY | Beef Noodle
BEEF NOODLE CASSEROLE
SERVES 8 to 10
Casserole Recipe
1 1/2 pounds ground beef 1 (10 ounce) can cream of
1 cup onion, chopped mushroom soup
1 (16 ounce) can whole 1 (8 ounce) package cream
kernel corn, drained cheese, cubed
1 (8 ounce) package 1 cup milk
noodles, cooked and drained 1/4 teaspoon pepper
1. Brown ground beef and onion until tender. Drain well.
2. Add all other ingredients, stir and pour into the casserole pan.
3. Bake at 350 degrees for 30 minutes or until the cheese is melted.
Casserole Procedural Instructions
- Pick up aluminum casserole pan at church (in Gathering Space)
- Prepare Casserole recipe at home, using recipe above.
- Place prepared casserole in aluminum pan. Do not overfill the aluminum baking pan. Leave 1/2 inch at the top to cover and allow for easy transportation and stacking.
- After cooling, tightly cover the baked casserole with heavy-duty foil to prevent freezer burn or drying out during storage.
- Freeze covered and baked casserole at home.
- Bring the filled aluminum pan next weekend to the chest freezer in the Church Kitchen with the detached description below taped to the casserole.
- Thaw in the refrigerator for 24 hours (overnight).
- Heat in a preheated 350-degree oven, covered with aluminum foil for 20 to 30 minutes, until heated through the middle.
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BEEF NOODLE CASSEROLE – SERVES 8 TO 10 PEOPLE
- Thaw in the refrigerator for 24 hours (overnight).
- Heat in a preheated 350-degree oven, covered with aluminum foil for 20 to 30 minutes, until heated through the middle.