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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound ground chuck |
3 stalks celery, chopped |
2 medium onions, chopped |
1 medium-size green pepper, seeded and chopped |
1/4 cup butter or margarine |
1 (6-ounce) can tomato paste |
1 cup water |
1/4 teaspoon basil leaves |
1 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
2 (5-ounce) packages wide egg noodles, cooked and drained |
1 1/2 cups soft breadcrumbs |
1 cup (4 ounces) shredded sharp cheddar cheese |
Directions:
1. Sauté meat, celery, onion, and green pepper in butter in a large skillet over low heat until meat is browned, stirring to crumble. Drain off pan drippings. Add tomato paste, water, basil, salt, pepper, and bay leaf; reduce heat and simmer, uncovered, 5 minutes. Remove bay leaf, and discard.
2. Place cooked noodles in a lightly greased 2 1/2-quart shallow baking dish. Spoon meat mixture over noodles; sprinkle breadcrumbs and cheese over top. Bake, uncovered, at 375° for 20 minutes or until cheese melts.
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