1 pound beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 pound egg noodles
1 can cream of mushroom soup
1 tablespoon olive oil
Saute chopped onion in olive oil. add beef. Cook well. Add can of tomato soup, undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserolle dish. Place 1/2 of beef mixture in bottom of casserolle. add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desrired, sprinkle paprika lightly on top of noodles. Bake in 375 degree oven for 20-25 minutes or until bubbly.
1 1/2lb grated cheddar
1 1/2c very hot water
1/2cup plus 1T instant dry milk
1/2 envelope unflavored gelatin (1 1/2t)
In blender, put 1/2 of the water and 3T of the milk, 1/2t of the gelatin, and whip until gelatin is desolved. Quickly add to the hot mixture 1/2lb of the cheddar. Whip till blended. Pour into a 8x4x2 1/2" loaf pan that has been lined with plastic wrap. Repeat this twice, till all ingredients are used. Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Yield 2lbs.
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