Recipe by Bec
My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites. "Inexpensive, but gourmet fare!"
Top Review by Weeezer0421
I'm glad you had this one on Zaar. I made this last night did not add the almonds (didn't have any) and did not use brandy. We all enjoyed this very much and will most certainly make again. Thanks for posting!
- 6 ounces noodles (wide egg noodles are good)
- 4 tablespoons butter or 4 tablespoons margarine
- 1⁄2 cup chopped green onion
- 1⁄4 lb fresh mushrooms, sliced
- 1 lb lean ground beef
- 1⁄2 cup slivered almonds
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1⁄2 cup sour cream
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon brandy (optional)
Directions See How It's Made
- Cook noodles according to package directions.
- When they are tender, drain them and toss them with 2 tablespoons butter- Put the noodles in a 2-quart casserole.
- Melt 2 tablespoons butter in a large skillet.
- Add the onions and mushrooms and sauce for 5 minutes, stirring continuously.
- Add ground beef and cook and stir until meat is browned.
- Add almonds, soup, sour cream, salt, pepper and brandy.
- Spoon meat mixture over the noodles in the casserole.
- Bake uncovered for 30 minutes at 375 degrees.