Red and Green Casserole Recipe

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This recipe is at least 100 years old. Make it once and you'll see why it has been a favorite for over a century!—Joan Latourette, Harrisburg, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 4-6 servings


  • 1-1/2 pounds ground beef
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 1 sweet red pepper, chopped
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 8 ounces wide noodles, cooked and drained
  • 1 cup (4 ounces) shredded cheddar cheese


  1. In a skillet, cook beef, onions and peppers until vegetables are tender. Drain well. Stir in soup, water, sugar, chili powder, salt and pepper. Stir in noodles. Turn into a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes. Yield: 4-6 servings.
Originally published as Red and Green Casserole in Country Ground Beef 1993, p50

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