I haven't made this before...I made the chuck roast recipe up and got the noodles romanoff from Betty Crocker pretty much...I always change a few things. I'll let ya know how it goes.
Chuck Roast
1 (2 - 3 lb) Angus Chuck Roast
1 tsp garlic salt
1 tsp basil
1 tsp rosemary
1tsp paprika
1 can cream of mushroom soup
1/2 cup cooking red wine
1 med onion chopped
1 foil oven bag or foil wrap with shiny side out
1 bottle mushroom slices drained
1. Preheat oven to 350degrees F.
2. Put chopped onion in bottom of foil bag.
3. Mix garlic salt, basil, rosemary and paprika. Rub spice mixture on the roast on all sides. Add to oven bag and cover with onions and cream of mushroom soup.
4. Pour the red wine in bottom of the bag.
5. Seal bag well and poke a small hole in the bag to vent.
6. Cook for 1/2hr per lb.
Noodles Romanoff Serves 4
2 cups wide uncooked wide egg noodles
1 cup sour cream
1/4 cup parmesean cheese (optional)
1/2 tbsp chives
1/4 tsp salt
Pepper to taste (I give it a few shakes)
1/2 large clove garlic, finely chopped
1 tbsp margarine
1. Cook noodles as directed on package.
2. While noodles are cooking, mix sour cream, parm cheese, chives, salt, pepper and garlic.
3. Drain noodles and add butter stir until melted.
4. Stir in sour cream mixture, put in serving bowl and sprinkle with parmesean cheese.
Mixed Vegetables - I am just going to mix together all the veggies I have in the fridge right now...I have some already mixed veggies with corn, carrots, peas, green beans and then I am going to add the squash and zuccini from two days ago to make it enough for 2 adults and a toddler.
Cross your fingers!
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