1 lb Ground beef (or leftover
– cooked meat) 8 oz Wide egg noodles, uncooked
– (1 package) 1 lg Onion, chopped (1 cup)
4 Celery ribs, chopped
– (1 1/2 cups) 1 lg Garlic clove, crushed
12 oz Corn, undrained (1 can)
10 oz Condensed tomato soup
– (1 can) 4 oz Mushrooms, stems and pieces
– undrained (1 can) 1/2 c Milk
1/4 ts Salt
1/2 ts Pepper
1/4 c Cheddar cheese, shredded
Put meat in skillet; drain well. Put meat, uncooked noodles and remaining ingredients, except cheese in slow cooker. Cover and cook on low setting 8 hours, or until noodles are tender. Top with cheese, cover and cook
until cheese melts. “This is the kind of recipe that can be varied as long as the soup is included and enough other liquid is added. It can be jazzed up with other veggies, and red and green pepper add color. For a Tex-Mex version, add canned chopped chiles and chopped black olives, chili powder and cumin. Although the cheese can be left off, it tastes better with it.”