Glop is my mom's recipe. It was Hamburger Helper before Hamburger Helper existed. It's comfort food for me. And easy to over-eat...
1 lb. ground beef
1/2 lb egg noodles (about half of a regular size bag of noodles. You may want more.)
1 can cream of mushroom soup (if you like it creamier, you might want 2 cans...)
1 can diced tomatoes (or stewed tomatoes or whatever you like)
1/2 onion (any kind, but I use a sweet onion - yellow)
Cook noodles according to package directions. Drain.
Small dice the onion.
Heat a tablespoon or two of vegetable oil in a large-ish pan (a pan big enough to hold the meat, soup, and noodles....) over medium heat.
Add your diced onion.
Let it sizzle for a minute, just till the onions get a little bit soft but not brown.
Add the ground beef.
As the meat cooks, use a spatula or spoon or something to break it up into smaller pieces.
When the meat is all browned, drain off the excess fat (there will be a lot if you used regular hamburger meat, less if you used ground sirloin or something low in fat).
Put the pan back over the heat. Add your mushroom soup. Then fill the can about halfway with water and stir that in, too. (If you used more soup do not increase the water.)
Open your can of tomatoes and drain them well (I open the can and use the top to press down on them - over the sink of course - so most of the juice gets gone. If you don't do this, your glop will be pink.)
Add the drained tomatoes.
Stir.
Add the cooked noodles. (You can add as much or as little as you like.)
Heat through. Add salt and pepper to taste.
If you want, you can add mushrooms. Or more soup. Or more tomatoes. Or bell peppers. You can use turkey instead of ground beef. You could add a can of corn that you've drained. Or anything else you like. Experiment. Mom would be proud.
