Beefy Pea Wiggle
When you need to use up leftovers in the fridge and cupboard, sometimes when you mix them all together, they turn out pretty good.
¾ lb lean ground beef
1 medium onion
2 cloves garlic
1 tbsp extra virgin olive oil
1¾ cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 pkg onion soup mix
2 cans cream of mushroom soup
¼ cup parmesan cheese
1 cup shredded Swiss cheese
2½ cups egg noodles
Preheat oven 375°
In medium skillet heat oil and cook garlic just until aromatic; add onions and cook for 3-5 minutes. Add ground beef and cook and scramble until no longer pink.
Under-cook noodles by two minutes according to package instructions; drain in strainer and set aside. Add chicken broth and onion soup mix to pan and heat just to boiling; add cream of mushroom soup and stir until well blended.
Add beef mixture, noodles, corn and peas to soup mixture and combine. Pour into greased baking dish. Sprinkle with parmesan cheese and Swiss cheese. Bake 375° 35-40 minutes until bubble and cheese is slightly browned. Let stand 5 minutes before serving.
© Crackerberries 2013
