Easy From World War 2
During times of hardship and scarcity, ingenuity often leads to the creation of simple yet flavorful recipes that stand the test of time. One such dish is "Easy From World War 2," inspired by the resourcefulness of cooks during the war era. This recipe is a comforting and hearty meal that pays homage to the past while offering a delicious option for today's busy home cooks.
Ingredients
Instructions
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In a large skillet over medium heat, cook the ground beef until browned and no longer pink, about 5-7 minutes.
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Add the diced onion and minced garlic to the skillet with the cooked beef. Cook until the onions are translucent and fragrant, about 3-4 minutes.
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Stir in the cream of mushroom soup, drained green beans, beef broth, Worcestershire sauce, salt, and pepper. Mix well and let it simmer for 10-15 minutes.
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Cook the egg noodles until al dente, drain, and set aside.
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Preheat the oven to 350°F (175°C).
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Combine the cooked egg noodles with the beef and vegetable mixture in a baking dish. Top with shredded cheddar cheese.
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Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
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Let the casserole rest before serving.
Nutrition Facts
Serving size: 1 serving- Calories
- 450 kcal
- Total Fat
- 24 g
- Saturated Fat
- 11 g
- Cholesterol
- 90 mg
- Sodium
- 800 mg
- Total Carbohydrate
- 30 g
- Dietary Fiber
- 3 g
- Sugars
- 3 g
- Protein
- 28 g
Embrace the simplicity and heartiness of this "Easy From World War 2" casserole. Perfect for a cozy family dinner or a potluck gathering with friends, this dish brings together the nostalgic essence of wartime cooking with the convenience of modern-day preparation. Enjoy the savory flavors and warmth of a meal that tells a story of resilience and creativity in the kitchen.