Title: Noodle Casserole
Categories: Pasta, Meats
Yield: 6 Servings

1 1/2 lb Lean ground beef
1/2 c Chopped green pepper (opt)
1 c Chopped onion
3 1/3 c Medium noodles ( 8 oz.)
3 qt Boiling water
1 tb Cooking oil (optional)
2 ts Salt
10 oz Condensed cream of tomato
-soup
10 oz Condensed cream of mushroom
-soup
1 ts Worcestershire sauce
3/4 ts Salt
1/4 ts Pepper
10 oz Canned sliced mushrooms,
-drained
1 c Small cubed medium Cheddar
-cheese

----------------------------------TOPPING----------------------------------
1 tb Hard margarine (or butter)
1 tb Water
1/2 c Dry bread crumbs
2 3/4 oz Canned french-fried onion
-rings

Scramble-fry ground beef, green pepper and onion in non-stick frying pan
until onion is soft and beef in no longer pink. Drain.

Cook noodles in boiling water, cooking oil and first amount of salt in
large uncovered pot or Dutch oven for 5 to 7 minutes until tender but firm.
Drain. Return noodles to pot.

Empty both soups into medium bowl. Add Worcestershire sauce, second amount
of salt and pepper. Stir vigorously. Add to noodles. Add beef mixture.
Stir.

Add mushrooms and cheese. Stir. Turn into ungreased 3 quart casserole.

Topping: Melt margarine in small saucepan. Stir in water and bread
crumbs. Sprinkle over casserole. Bake, uncovered, in 350øF oven for 25 to
30 minutes.

Top with onion rings. Bake for about 10 minutes until heated through.
Serves 6. Typed in MMFormat by cjhartlin@email.msn.com Source: Company's
Coming Millennium Edition

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 18, 1999