Beef and Noodle Casserole
This is a variation of a Taste of Home magazine recipe.
1 to ½ lbs. ground beef, boiled (or browned) and drained
1 T. butter
1 lg. onion, chopped
1 cup green pepper, chopped
1 T. Worcestershire sauce
1 pkg. (about 10 oz.) wide noodles, cooked and drained
2 cans cream of tomato soup, undiluted
1 can cream of mushroom soup, undiluted
1 cup (4 oz.) shredded cheddar cheese
Drain beef into a bowl and discard greasy water somewhere other than a drain. Melt butter in a skillet over medium-high heat. Saute onion and peppers until tender. Add beef, Worcestershire, noodles and soups; mix well. Spoon into a greased casserole dish; top with cheese. Bake at 350F for 45 minutes.
This recipe freezes well in two 9×9 pans. Just thaw and bake according to above directions.
Easy variation: Mix in the UNcooked noodles and 3 cups of water with the other ingredients. Cover the dish with foil so the noodles can adequately steam/cook. The texture of this will be a bit different from the original recipe but it is easier if you’re short on time.