|Serves:||8 to 10|
|2 lb||ground beef ( i use ground chuck)|
|1 medium||chopped onion|
|1||green bell pepper, chopped|
|2||celery stalks, chopped|
|1 tsp||powdered garlic|
|1/2 lb||cubed cheese|
|4 oz||can mushroom pieces, drained|
|1 can(s)||tomato soup|
|1||19 oz can tomatoes|
|12 oz||pkg of 1/4 inch noodles|
get recipes @ goboldwithbutter.com
|4 slice||bread, cubed and buttered with powdered garlic and minced parsley|
Pinched by Mschrisjan, and 74 more.
Cullman, AL (pop. 14,775)
Member Since Oct 2010
This is a great Fall Family Dish and warming it over just makes it taste better. Family eating in shifts? No problem. Never have to toss out any and haven't found anyone who doesn't like it. It's nutritious and filling.
Saute meat, onion,pepper and celery until brown. Add mushrooms, cheese,tomato soup, and the can of tomatoes.Mix well.Simmer 5 minutes. In large pot, cook noodles per box instructions. Drain, add butter,and gently toss to melt butter. Grease a 13 x 9 inch baking dish. Spoon alternate layers of noodles and meat mixture until all is used, beginning and ending with noodles. Top with buttered bread cubes. Bake at 350 degrees in pre heated oven uncovered for 60 minutes.
Serve with a garden salad and Garlic Bread. Refrigerate any left overs. Will taste great until all is gone.