| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | Tasteofhome | 8 | servings |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1 | tb | Butter or margarine |
| 1 | lg | Onion; chopped |
| 1 | c | Chopped green pepper |
| 1 | tb | Worcestershire sauce |
| 1 | pk | Wide noodles; cooked and drained |
| ; (10 ounces) | ||
| 2 | cn | Cream of tomato soup; undiluted (10314 |
| ; ounces each) | ||
| 1 | cn | Cream of mushroom soup; undiluted (10-314 |
| ; ounces) | ||
| 1 | c | Shredded cheddar cheese; (4 ounces) |
INSTRUCTIONS
In a large skillet, brown beef. Remove beef and drain fat. In the same skillet, melt butter over medium-high heat. Sauté, onion and pepper until tender. Add beef, Worcestershire sauce, noodles and soups; mix well. Spoon into a greased 3-qt. casserole; top with cheese. Bake at 350 for 45 minutes. Yield: 8 servings. Busted by Sara Horton 5/26/98 Recipe by: Taste of Home, Mary Hinman, Escondido, California Converted by MM_Buster v2.0l.
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