Ingredients

• ½ cup chopped yellow onion
• 2 garlic cloves, minced
• 2 celery ribs, sliced
• 1 Tbsp olive oil

• 1 (32 oz) carton of beef broth or equivalent water and bouillon cubes
• 2 1/2 cups water

• 1/2 cup shredded and diced carrots (my family likes them small)
• 2 cans (12 oz) roast beef with gravy or use equivalent of leftover roast beef
• 3 beef bouillon cubes
• 1/2 tsp pepper
• 1 (12oz) pkg of homestyle egg noodles or other desired noodles approximately (I usually eye ball how much)
• 2 (1oz) packages of instant brown gravy mix
• ½ cup cold water

Directions

• In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
• Then pour in the broth, water, carrots and to a boil. 
• Reduce heat: add roast beef, bouillon cubes, pepper and noodles. 
• Cover and simmer for 30 minutes or until noodles and veggies are tender. 
• Combine gravy mixes and cold water until smooth; stir into soup. 
• Bring to boil; cook and stir until thickened.

Special Notes
 

Nutrition Information

Ingredients

• 1 cup uncooked long grain rice
• 1 tsp powdered garlic
• 2 Tbsp margarine or butter
• 3 cups water
• 2 medium carrots, chopped fine or shredded
• 2 beef bouillon cubes
• 1 tsp parsley flakes
• 1/2 tsp salt
• 1/2 tsp dried basil
• 1/2 cup yellow onion, chopped fine
• 1# ground beef, cooked and drained
• 1/2 cup shredded cheddar cheese

Directions

• In a large saucepan, saute rice and garlic powder in butter until golden brown.
• Stir in water, carrots, bouillon, parsely, salt, basil and onions.
• Bring to a boil. 
• Reduce heat, cover and simmer for 5 minutes. 
• Stir in ground beef.  Transfer to a greased 11 by 7 pan. 
• Cover and bake at 325 degrees for 45 minutes. 
• Uncover, sprinkle with cheese. 
• Bake 5 minutes longer or until cheese is melted.

Special Notes

Nutrition Information