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Mince & Mushroom and Pasta

 

Submitted by Pete Middleton

 

A simple and tasty recipe that serves 3 to 4.

 

INGREDIENTS

 

8500ml egg noodles

50ml butter

125ml flour

750ml milk

salt and pepper

30ml oil

2 onions, chopped

2 cloves garlic, crushed

1 green pepper, diced

300g mushrooms, sliced

500g mince

5ml dried oregano

1 x 410 g can mushroom soup

35ml soy sauce

grated mozzarella

 

DIRECTIONS

 

  1. Boil noodles in salted water, drain, and toss with a dash of oil and set aside.
  2. Make a thick bechamel sauce with butter, flour and milk. Season, cover and set aside.
  3. Soften onions, garlic, green pepper and mushrooms in a large pan with some oil, when softened add mince and oregano stir gently until meat turns brown, then spoon contents of pan into a large bowl. Stir in soup, 250 ml of the white sauce, soy sauce, a little salt and pepper, and the noodles.
  4. Spoon into a large, oiled baking dish. Cover and bake at 160 °C for 30 minutes. Remove from oven and pour over the remaining 500 ml white sauce. Sprinkle generously with grated cheese and return to oven for about 25 minutes until hot and bubbling.