 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This recipe from my mother is simple to make and can be a main dish or side dish. Feel free to experiment with a variety of flavored stewed tomatoes. Mary McGair, Milwaukie, Oregon Ingredients:
6 ounces uncooked egg noodles |
1 pound sliced bacon, diced |
1/3 cup chopped green pepper |
1/3 cup chopped onion |
1 teaspoon salt |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
1 can (28 ounces) stewed tomatoes |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings.
2. In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon.
3. Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Yield: 4-6 servings.
|
|