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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an old family favorite I made when my boys were growing up. There were never any leftovers.âPatricia Teller, Lewiston, Idaho Ingredients:
5 cups uncooked egg noodles |
2 pounds ground turkey or beef |
1 cup chopped onion |
1/2 cup chopped green pepper |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
2 cups (8 ounces) shredded cheddar cheese |
1-1/2 cups water |
1/2 cup chili sauce |
1-1/2 cups soft bread crumbs |
3 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°. Cook noodles according to package directions until al dente; drain. In a large skillet, cook the beef, onion and green pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain. Stir in the noodles, soup, cheese, water and chili sauce. Transfer to two greased 8-in.-square baking dishes.
2. Toss bread crumbs and butter; sprinkle over casseroles. Bake, uncovered, 35-40 minutes or until bubbly and golden brown. Yield: 2 casseroles (4 servings each).
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