This recipe is perfect for weeknights when you don't feel like cooking but don't feel like going out either. It takes no more than how long it takes to boil the noodles.
For no more than what it takes to make it, it's really good! No, it's not going to be as if you cooked a roast all day in the crock pot, chopped up fresh mushrooms, used fresh cream, etc. But it's a satisfying and comforting quick and easy meal.
What you'll need:
1 bag of egg noodles
1 can of roast beef and gravy (usually in the canned meats aisle near the tuna and canned chili, etc.)
1 can cream of mushroom soup
1 small container of sour cream
salt and pepper to taste
Boil egg noodles in a pot
In a separate pot empty can of canned roast beef and gravy, turn on medium heat
--Luckily this is not an exact science and that is the beauty of this recipe! It really just depends on how creamy you want it to be.
Add salt and pepper to taste
When noodles are done, drain water
You can either stir the noodles and the sauce together or top the sauce onto the noodles. We normally top the noodles but this time stirred them together. It was tiny bit dry when we did this and reheating was somewhat dry. So if you like to mix your pastas with sauces, you might add one more can of the cream of mushroom soup or a few more "dollops" of sour cream.
I served mine with carrots, corn, applesauce, and salad. It as a nice quick wintertime meal.
Oh, and I totally made this recipe up myself so don't expect Paula Deen or Martha Stewart quality fancy stuff. No kidding, this is just a quick and easy, get something on the table kind of meal. My husband and I think it's pretty good. Hope you like it too!
P.S. After reading this aloud to my husband, he says "I think it's more than just pretty good, I really like it!". Just FYI.
Happy DIY'ing everyone!
-Amy the DIY Monkey
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