Haviland Glop

Haviland Glop

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Dawn Haviland
Recipe by  Dawn Haviland

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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)

Rate This Recipe
Amanda Fetters
9

Amanda Fetters

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
7

VERONICAMETCALF

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

CASEYRAY
3

CASEYRAY

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!!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 365 cal
  • 18%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 26.7 g
  • 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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