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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Ingredients:
3/4 cup(s) celery finely chopped finely chopped |
1 1/5 cup(s) butter or margarine - melted melted |
1 cup(s) onion - minced minced |
3/4 cup(s) green pepper - minced minced |
1 pound(s) ground chuck |
1 pound(s) ground pork |
3/4 ounce(s) 8-oz pkg. wide noodles |
1 can(s) 3 or 4 oz. can sliced mushrooms - undrained undrained |
2 can(s) 10-1/2-oz. tomato soup - undiluted undiluted |
grated parmesan cheese |
Directions:
1. Day before or early in the day:
2. In saucepan, in water to cover, cook celery until tender; drain; reserve.
3. In large skillet, in 1/4 C. butter, saute onion, green pepper 5 min.; stir in chuck, pork, salt, pepper; cook, uncovered, until meat loses its red color.
4. Cook noodes as package label directs; drain; rinse. Turn into 3-qt. casserole; toss with1/4 C. butter; stir in meat mixture, celery, mushrooms, tomato soup; mis well. Sprinkle with Parmesan Cheese; cover, refrigerate.
5. Heat oven to 400 - Bake casserole, Uncovered, 1-1/4 hr. or until hot in center.
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