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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 70 |
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This economical, enjoyable entree is perfect when serving a crowd. I've also served it with mashed potatoes with successful results.—Ada Lower, Minot, North Dakota Ingredients:
20 pounds ground beef |
5 large onions, chopped |
7 cans (26 ounces each) condensed cream of mushroom soup, undiluted |
3 quarts milk |
1/2 cup worcestershire sauce |
3 tablespoons garlic powder |
2 tablespoons salt |
1 tablespoon pepper |
1 teaspoon paprika |
5 pints sour cream |
hot cooked noodles |
Directions:
1. In several large stockpots, cook beef and onions over medium heat until meat is no longer pink; drain. In several large bowls, combine the soup, milk, Worcestershire sauce, garlic powder, salt, pepper and paprika; add to beef mixture. Bring to a boil. Reduce heat and keep warm. Just before serving, stir in sour cream; heat through but do not boil. Serve with noodles. Yield: 70 servings (1 cup each).
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