Beef and Noodle Casserole
Reminisce
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When I was working on the local election board in the '50s, one of my co-workers gave me this recipe, and it has been a family favorite ever since. It's quick to make for unexpected company or easily doubled for a potluck.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 45 min.
Ingredients:
- 1-1/2 pounds ground beef
- 1 tablespoon butter
- 1 large onion, chopped
- 1 cup chopped green pepper
- 1 tablespoon Worcestershire sauce
- 1 package (10 ounces) wide noodles, cooked and drained
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Add the beef, Worcestershire sauce, noodles and soups; mix well.
Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8 servings.