Haviland Glop

Haviland Glop

17
Dawn Haviland 0

"This is a clan favorite from the early years. Everyone in the family makes it and has been enjoying it since childhood. It's quick, cheap and gets better after reheating. Great for the college students!"

Ingredients 35 m {{adjustedServings}} servings 365 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add dry egg noodles and cook for 8 to 10 minutes, or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large skillet over medium heat, brown the ground beef; drain fat. Stir in tomato and vegetable soups, salt and pepper. Mix in the noodles and cook for 10 minutes.
  4. Transfer mixture to an 11x7 inch baking dish and layer with cheese. Bake in the preheated oven 20 minutes, or until cheese is melted and lightly brown.
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Reviews 17

  1. 20 Ratings

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Amanda Fetters
1/3/2004

I have to admit - I was skeptical, but I was hungry for something different when there wasn't much in the kitchen. This is an *excellent* one-dish meal, perfect (like it says) for college students like me!

VERONICAMETCALF
11/28/2002

Tasty! Thanks for the idea. It saved me when the cupboard was bare.

CASEYRAY
12/19/2005

I have made this several times now and it's always great! What makes it extra yummy is using Velveeta Extra Thick cheese slices. I think there are 10 in a package and I use the entire package. I use an 8x8 glass dish and put half of the slices in the middle and the rest on top. This keeps well and the left overs are great. Thanks so much for this awesome recipe!!!!