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| Served with a Homemade Dinner Roll and Steamed Broccoli |
Ingredients:
1 pound lean ground beef
1 medium onion, chopped
½ tablespoon butter
Salt - 3 shakes
Pepper – 5 shakes (season to taste)
3 cans tomato soup (or 1 family size
can)
1 teaspoon Worcestershire sauce
¼ cup brown sugar
1 (8 oz.) package cream cheese, cubed
6/8 of a 12 oz. box of pasta (any shape). I used veggie bow ties.
For Crispy Topping:
1/3 of an 18 oz. box of corn flakes
(crushed)
2 tablespoons butter
Serve with grated cheese (cheddar, Monterey
Jack), etc.
Directions:
Boil water for the pasta and cook pasta
as directed. Drain Pasta.
Chop the onion in approximately 1
centimeter square pieces. Melt butter on
medium low heat in a sauteuse pan and add the onions. Sauté onions.
Add the ground beef and crumble.
Add the salt and pepper. Turn
burner to High and cook until well done.
Add the salt and pepper. Turn the
burner back to medium low and add the tomato soup, Worcestershire sauce, brown
sugar and cream cheese. Cook until
creamy and well blended (about 10 minutes).
Add the pasta. Mix well.
Pour the sauce and pasta into a
9X13-inch casserole dish. In a medium
bowl, melt 2 – 3 tablespoons butter.
Crush the corn flakes and add to the butter. Stir until well blended and the corn flakes
are slightly moist.
Pour corn flake mixture on top of the pasta
mixture covering the entire top. Cook
for 20 minutes in a 350 degree F oven.
Serve with grated cheddar cheese.
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| Ground Beef and Sauteed Onion |
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| Sauce Ingredients |
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| Sauce Cooking |
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| With Pasta |
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| Ready for Cornflakes |
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| Ready to Bake |
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| Just Out of the Oven |
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| Yum! |
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