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Prep Time: 20 Minutes Cook Time: 200 Minutes |
Ready In: 220 Minutes Servings: 4 |
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This was a recipe of my Aunt Ethel's -- egg noodles in a tomato, ground beef sauce. She said, 'It is so good, don't change a thing!' And she was right. Ingredients:
3/4 pound lean ground beef |
1 onion, chopped |
1 (28 ounce) can whole peeled tomatoes, chopped |
1 (6 ounce) can tomato paste |
1 teaspoon salt |
1 tablespoon dried parsley |
1/2 teaspoon garlic salt |
black pepper to taste |
8 ounces wide egg noodles |
1 (12 ounce) package process sharp cheddar cheese singles |
Directions:
1. In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.
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