Burger Carrot Skillet
Burger Carrot Skillet Preparation
Brown beef: drain. Add soup, water, bouillon cubes, parsley and carrots. Simmer 15 minutes. Add noodles; cover and simmer until tender and most of the water has been absorbed.
To Freeze: Brown ground beef; drain. Add soup mix, half the water, bouillon cubes, parsley and carrots. Simmer for 10 minutes. Place in rigid freezer container and freeze.
To Serve: To cook from frozen (you don't have to remember to thaw!!!) thaw partially in the microwave and place in skillet. Add the other half of the water and bring to a slow boil. Add a handful of uncooked noodles (I never measure) and simmer, covered, until the noodles are tender and most of the water is absorbed.
Serve with a salad or a green vegetable.
Adapted from a recipe which appeared in Southern Living magazine several years ago.
NOTE: Do not add salt to this. There is plenty from the soup mix and bouillon. Libby
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