| 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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