Olive Lovers' Casserole
1 (8 oz.) pkg. wide egg noodles
1 (5 3/4 oz.) jar stuffed green
olives, halved
1 can cream of celery soup (or cream of mushroom if you prefer)
1 soup can of milk
1/2 yellow onion, chopped
2 lbs. ground beef
1/2 lb. shredded white Cheddar cheese
1 lb. shredded yellow Cheddar cheese
2 TBL parsley flakes
2/3 to 1 c. chow mein noodles
Cook noodles according to package directions.
While noodles are cooking, brown beef and onions in a skillet. Drain fat. Grate cheese and cut olives in half and place in a large mixing bowl; fold together to blend. Add soup and milk. Add parsley flakes, olives and cheese. Mix together well.
Add browned beef.
Drain noodles and add to the bowl. FDold everything together gently till well mixed.
Place mixture in one large or two medium greased casseroles.
Bake at 350 degrees for 50 minutes.
Spread chow mein noodles on top and bake 10-15 minutes longer.
1 (8 oz.) pkg. wide egg noodles
1 (5 3/4 oz.) jar stuffed green
olives, halved
1 can cream of celery soup (or cream of mushroom if you prefer)
1 soup can of milk
1/2 yellow onion, chopped
2 lbs. ground beef
1/2 lb. shredded white Cheddar cheese
1 lb. shredded yellow Cheddar cheese
2 TBL parsley flakes
2/3 to 1 c. chow mein noodles
Cook noodles according to package directions.
While noodles are cooking, brown beef and onions in a skillet. Drain fat. Grate cheese and cut olives in half and place in a large mixing bowl; fold together to blend. Add soup and milk. Add parsley flakes, olives and cheese. Mix together well.
Add browned beef.
Drain noodles and add to the bowl. FDold everything together gently till well mixed.
Place mixture in one large or two medium greased casseroles.
Bake at 350 degrees for 50 minutes.
Spread chow mein noodles on top and bake 10-15 minutes longer.
