| | Ground Beef Noodle Casserole 1 pound of egg noodles
2 tablespoons of butter
1 1/2 pounds of ground beef
1 cup of chopped celery
1 green pepper, seeded and finely chopped
1tablespoon of flour
one 10 ounce can of condensed tomato soup
one 10 ounce can of condensed onion soup
1/2 cup of red wine
1 1/2 cups of grated Cheddar cheese
one 4 ounce can of mushroom stems and pieces, drained
2 tablespoons of Worcestershire sauce
salt and pepper to taste | |
Cook the noodles in boiling, salted water until just tender, following package directions, drain and toss with butter. Place ground beef in heavy skillet with celery and green pepper, cook until meat is lightly browned. Stir in flour. Add soups and reed wine. Cook stirring constantly until sauce boils. reduce the heat to low. Add 1/2 cup of Cheddar cheese. stirring until cheese melts. Stir in mushrooms, Worcestershire sauce, salt, and pepper, mix well. Preheat oven to 350ºF. Combine meat mixture with noodles, transfer to casserole dish. Bake for 454 minutes. Sprinkle with remaining Cheddar Cheese and bake for 15 minutes more. remove from oven, let cool briefly before servings. Serves 8
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