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Hamburger Noodle Bake

This is an old family favorite I made when my boys were growing up. There were never any leftovers.—Patricia Teller, Lewiston, Idaho

8 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

5 cups uncooked egg noodles
2 pounds ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups water
1/2 cup chili sauce
1-1/2 cups soft bread crumbs
3 tablespoons butter, melted

Directions

Cook noodles according to package directions until almost tender;
drain. In a large skillet, cook the beef, onion and green pepper
over medium-high heat for 10-12 minutes or until meat is no longer
pink; drain. Stir in the noodles, soup, cheese, water and chili
sauce. Transfer to two greased 8-in. square baking dishes.
Toss bread crumbs and butter; sprinkle over casseroles. Bake one
casserole, uncovered, at 350° for 35-40 minutes or until bubbly
and golden brown. Cover and freeze the remaining casserole for up to
3 months.
To use frozen casserole: Remove from the freezer 30 minutes before
baking (do not thaw). Cover and bake at 350° for 60 minutes.

2 of 2

Hamburger Noodle Bake (continued)

Directions (continued)

Uncover; bake 10-15 minutes longer or until heated through.
Yield: 2 casseroles (4 servings each).

Nutrition Facts: 1 serving (1 each) equals 477 calories, 24 g fat (13 g saturated fat), 120 mg cholesterol, 794 mg sodium, 34 g carbohydrate, 2 g fiber, 31 g protein.