Plains Edition Recipes 5-5-12 |

Plains Edition Recipes 5-5-12

Roast beef and potatoes
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From the Kitchen of: Lois Mueller, Albion, Neb.

1 lb. Hamburger

Onion, chopped

Celery, chopped

1/4 c. Rice

1 c. Water

1 can Cream of Chicken Soup

French Fried Onions

Brown meat, onion and celery and drain. Add rice, water and chicken soup. Mix together and spoon into a casserole. Cover with French fried onions. Bake about 1 hour at 350 degrees.

From the Kitchen of: Marc Bortner, Hershey, Neb.

1/4 lb. Beef Sirloin Top Roast, raw



1/4 c. Flour

1 envelope Onion Soup

1 envelope Gravy Mix

2 c. Water

Cut up roast.Sprinkle salt, pepper and flour over meat. Place in slow cooker. In a bowl, mix onion soup, gravy mix and water. Stir. Pour over roast. Cover and cook over low heat for 6 to 8 hours.

*Serve with mashed potatoes and green beans.

From the Kitchen of: Sharon Raasch, Imperial, Neb.

1-1/2 lbs. Lean Ground Beef

1 (12 oz) pkg. Wide Noodles

2 c. American or Cheddar Cheese, grated

1 (10-3/4 oz) can Cream of Chicken Soup

1-1/4 c. Milk

Crushed Potato Chips or Bread Crumbs

Brown ground beef and drain off fat. Cook noodles according to package directions and drain. Mix all ingredients and put into a greased 9-by-13-inch pan. Bake at 350 degrees for 30 minutes. Sprinkle crushed potato chips or bread crumbs over as topping, before or after baking. Yield: 15 servings

*You may use chicken or turkey in place of beef.

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