University City Hospitality Coalition - Recipes

A. Hamburg Casserole

• 2 lb ground beef
• 1 cup chopped onion
• 12 oz medium noodles
• 2 16 oz cans corn drained
• 2 10 1/2 oz cans cream mushroom soup
• 2 10 1/2 oz cans cream of chicken soup
• 2 cups sour cream

Saute beef and onions together, cook noodles, mix other ingredients in bowl; combine all. Pour into casserole pan, label, date, and freeze.

B. Fettucini/Turkey Ham (aka smoked turkey) Cassserole

• 2 lb turkey ham/smoked turkey 1 lb elbow macaroni
• 48 oz fettucini sauce
• 1 can 16 oz whole kernel corn, drained

Cook macaroni and cube turkey ham and combine them with sauce and drained corn. Put in casserole pan, label, date, and freeze.

C. Tuna Noodle Casserole

• 16 oz. pkg. medium noodles, cooked
• 4 6 1/2 oz cans tuna, drained (or 2 12 oz cans)
• 1 C. mayonnaise
• 2 C. chopped celery
• 1 C. chopped green pepper
• 1 tsp. salt
• 2 10-oz. cans cream of celery soup
• 1 C. milk
• 4 oz. shredded sharp cheddar cheese

Cook noodles. Combine the tuna, celery, pepper and mayonnaise and put them with the noodles in a large pot. Blend together and heat in another pot the soup, salt, milk. Add the cheese to the soup mixture and stir until it melts. Add this to the noodle mixture. Pour into casserole pan, label, date, and freeze.

D. Turkey Ham (aka Smoked Turkey) Noodle Casserole

• 16 oz. pkg. medium egg noodles
• 2 C. diced, cooked turkey-ham/ smoked turkey
• 1 1/2 C. shredded cheddar cheese
• 1 C. chopped green pepper
• 1 C. chopped celery

Cook the noodles. Place in bottom of casserole pan. Sprinkle ham, cheese, green peppers, and celery on noodles.

Combine:

• 2 or 1 1/2 C. milk
• 6 eggs
• 1/2 tsp. paprika

Pour this mixture over ingredients in pan. Sprinkle with bread or cracker crumbs (if you have room), label, date, and freeze.