Hot Luncheon Meat Casserole Recipe
Ingredients
| 4 ounces medium noodles | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| 1 12-ounce can luncheon meat | ||
| 1 16-ounce can tomatoes, cut up | ||
| Red kidney beans | 1 15 1/2 Ounce, drained | |
| Dry mustard | 1/2 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Dried basil | 1/4 Teaspoon, crushed | |
| 6 to 8 drops bottled hot pepper sauce | ||
| American Cheese | 1/2 Cup (16 tbs), shredded | |
Directions
Cook noodles in boiling salted water till almost tender; drain.
In saucepan cook onion in margarine till tender.
Cut luncheon meat into 1/2-inch cubes and add to onion.
Stir in next 6 ingredients; bring mixture to boiling.
Stir in noodles.
Turn mixture into a 2-quart casserole.
Bake at 375° for 25 minutes.
Stir; top with cheese and return to oven till cheese melts, about 5 minutes.
In saucepan cook onion in margarine till tender.
Cut luncheon meat into 1/2-inch cubes and add to onion.
Stir in next 6 ingredients; bring mixture to boiling.
Stir in noodles.
Turn mixture into a 2-quart casserole.
Bake at 375° for 25 minutes.
Stir; top with cheese and return to oven till cheese melts, about 5 minutes.
Chef
