Veal and Noodle Casserole

This veal and noodle casserole recipe contains just about everything you would want it to, with a little sour cream as well. It might take you about an hour to make this dish but it makes about 4 servings.

Veal and Noodle Casserole recipe:

  1. Melt 2 tbsp. butter in a skillet.
  2. Add meat and lightly brown on all sides, turning occasionally.
  3. Add enough water to mushroom liquid to make 2 cups.
  4. Pour the liquid over the meat.
  5. Add onion, bouillon cube, marjoram, 3/4 tsp. salt and pepper.
  6. Mix well.
  7. Cover and cook over low heat, stirring occasionally, for 1 hour or until tender.
  8. Blend in a bowl the following: sour cream, flour  and 1/2 tsp salt.
  9. Add meat and gravy, mix well.
  10. Gently fold in the noodles.
  11. Melt the remaining tbsp. butte in a skillet.
  12. Add and lightly brown the sliced mushrooms.
  13.  Fold into veal-sour cream mixture.
  14. Pour into 2-qt casserole.
  15. Bake in a moderate oven (350°F) for 20 to 30 minutes until bubble at sides.

List of ingredients required:

  • 3 tbsp. butter.
  • 1 1/2 tbsp. lean veal, cut in 1 1/2 inch cubes.
  • Water.
  • 6 tbsp. canned mushroom liquid.
  • 1 beef bouillon cube.
  • 1/4 tsp. ground marjoram.
  • 1 1/4 tsp. salt.
  • 1/6 tsp. ground pepper.
  • 2 cups sour cream.
  • 2 tbsp. flour.
  • 8-oz. pkg. broad egg noodles.
  • 3/4 cup drained, canned sliced mushrooms.