Plains Edition Recipes 5-5-12
From the Kitchen of: Lois Mueller, Albion, Neb.
1 lb. Hamburger
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.