Noodle casserole

Yield: 6 Servings

Measure Ingredient
1½ pounds Lean ground beef
½ cup Chopped green pepper (opt)
1 cup Chopped onion
3⅓ cup Medium noodles ( 8 oz.)
3 quarts Boiling water
1 tablespoon Cooking oil (optional)
2 teaspoons Salt
10 ounces Condensed cream of tomato soup
10 ounces Condensed cream of mushroom soup
1 teaspoon Worcestershire sauce
¾ teaspoon Salt
¼ teaspoon Pepper
10 ounces Canned sliced mushrooms, drained
1 cup Small cubed medium Cheddar cheese
1 tablespoon Hard margarine (or butter)
1 tablespoon Water
½ cup Dry bread crumbs
2¾ ounce Canned french-fried onion rings


Scramble-fry ground beef, green pepper and onion in non-stick frying pan until onion is soft and beef in no longer pink. Drain.

Cook noodles in boiling water, cooking oil and first amount of salt in large uncovered pot or Dutch oven for 5 to 7 minutes until tender but firm.

Drain. Return noodles to pot.

Empty both soups into medium bowl. Add Worcestershire sauce, second amount of salt and pepper. Stir vigorously. Add to noodles. Add beef mixture.


Add mushrooms and cheese. Stir. Turn into ungreased 3 quart casserole.

Topping: Melt margarine in small saucepan. Stir in water and bread crumbs. Sprinkle over casserole. Bake, uncovered, in 350øF oven for 25 to 30 minutes.

Top with onion rings. Bake for about 10 minutes until heated through.

Serves 6. Typed in MMFormat by cjhartlin@... Source: Company's Coming Millennium Edition

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 18, 1999

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