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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 13 1/2 x ca. 30 g | Skim evaporated milk |
| 3/4 Tasse | onion finely chopped |
| 1 Tasse | bread crumbs dried |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 x ca. 450 g | lean ground beef |
| 10 x ca. 30 g | Medium egg noodles (about 6 cups) |
| 2 ca. 1 Liter | water boiling |
| 1 Esslöffel | cooking oil optional |
| 2 Teelöffel | salt |
| 2 | Large eggs, fork-beaten |
| 1/3 Tasse | parmesan grated |
| 25 x ca. 30 g | Canned chunky meatless spaghetti sauce |
| 1 Tasse | Grated medium Cheddar cheese |
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Mix first 5 ingredients in medium bowl.
Add ground beef. Mix well. Pack in greased 9x13 inch pan. Bake in 350°F oven for 30 to 35 minutes. Drain.
Cook noodles in boiling water, cooking oil and second amount of salt in large uncovered pot or Dutch oven for 5 to 7 minutes until tender but firm. Drain.
Combine eggs and Parmesan cheese in small bowl. Stir. Add to noodles. Mix well. Pour over beef. Spread to make even layer.
Drizzle spaghetti sauce over top. Sprinkle with Cheddar cheese. Return to oven for 15 minutes. Serves 8 Typed in MMformat by cjhartlin@email. Msn. Com
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