Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can mexicorn
- 1 small bag flat noodles
- 2 cans cream of mushroom soup
- 1 large onion, chopped
- 1-1/2 pounds lean ground beef
- 1 pound sharp cheddar cheese, grated
- 1 can tomato soup
- 1 can tomato paste
Directions
Salt and pepper to taste
Chop onion and saute in a little oil until clear.
Add ground beef and cook slowly, stirring to prevent sticking.
Cook until light in color and meat is done, but do not brown.
Drain. Boil noodles in salted water until tender. Drain.
Mix all ingredients together and pour into a large casserole dish. Cook in a preheated 350 degree oven until bubbly and beginning to brown.
Category:Cathy's Recipes