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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe was from a Women's Day or Family Circle magazine that I cut out when my children were small, a good 20 years ago. The recipe was loved by my children and myself. The ingredients are as written, but I always used less ground beef. Ingredients:
12 ounces wide egg noodles |
2 lbs ground beef (or 1 pound) |
1 cup onion, chopped |
3/4 cup celery, minced |
1 medium green pepper, diced |
1 teaspoon salt |
1/4 teaspoon pepper |
2 (10 3/4 ounce) cans tomato soup |
1/4 cup butter |
1/4 cup parmesan cheese, grated |
Directions:
1. Cook noodles and drain.
2. Saute next 6 ingredients, until meat is browned, about 10 minutes.
3. Spoon off fat.
4. Stir in undiluted soup.
5. Place noodles in casserole dish; toss with butter.
6. Stir in meat mixture.
7. Sprinkle with parmesan cheese.
8. Bake COVERED at 350 degrees for 45 minutes or until hot & bubbly.
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