Prep Time: 20 minutes
Cook Time: 30 minutes
- 1 packet wide egg noodles
- ½ lb. cooked halal ground beef OR boiled small halal boneless chicken pieces
- 1 26 oz. can cream of mushroom soup
- 1 cup frozen peas & carrots
- ⅓ cup chopped green onions
- 2 tbsp. butter
- 1 cup shredded cheese
- ½ cup milk
- 2 tbsp. soy sauce
- 1 tbsp. chili sauce
- 1 tsp. salt
- ½ tsp. crushed black pepper
Preheat oven to 350° F.
Cook halal ground beef or chicken as desired and remove from stove.
Boil egg noodles in a separate pot until andante and drain.
In a fresh pot, sauté green onions in butter until tender.
Add frozen veggies, salt and pepper and cook for about 4 minutes.
Add meat and mix for 3 minutes.
Pour mushroom soup into mixture and stir.
Pour milk and stir repeatedly until everything combines and looks creamy. For more creaminess, add ¼ cup water.
Stir in soy sauce and chili sauce.
Add noodles and mix everything together until noodles are coated with meat and sauce.
Pour contents from pot into a large casserole dish and spread evenly.
Sprinkle cheese on top and bake in oven until cheese completely melts and/or sauce thickens and bubbles.