Title: Creamy Beef-Noodle Combo
Categories: Ground Soup Vegetable Beef
Yield: 5 Servings
| 1 | lb | Lean Ground Beef |
| 4 | oz | Mushroom Stem/Pieces; 1 cn |
| 1 | c | Celery; Sliced, 2 Stalks |
| 1/4 | c | Pimento; Sliced |
| 1 | ts | Salt |
| 1 | tb | Worcestershire Sauce |
| 1/2 | c | Onion; Chopped, 1 Md |
| 10 3/4 | oz | Cream Of Mushroom Soup; 1 Cn |
| 1/2 | c | Green Bell Pepper; Chopped |
| 1 | c | Milk |
| 4 | oz | Noodles; Uncooked, Abt 2 C |
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces
and the remaining ingredients. Heat to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the noodles are tender, about
25 minutes. A small amount of water can be added if necessary. Serve hot.