Crunchy Hamburger Casserole

2 cups uncooked egg noodles
1 pound ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (14-1/2 ounces) tomatoes, drained
3/4 cup shredded cheese (Cheddar, Colby, Monterrey Jack, etc.)
3/4 cup diced green bell pepper (optional)
salt and pepper to taste
1 can (2.8 ounces) French-fried onions

Cook the noodles according to package directions. Drain well.

In a nonstick skillet, brown the meat. Drain off any excess fat.

Preheat the oven to 350°.

Combine the noodles, beef, soup, tomatoes, cheese, and green pepper. Add salt and pepper to taste.

Pour into a greased 9- inch by 13-inch baking dish. Cover and bake for 40 minutes.

Uncover and sprinkle the onions on top. Bake for an additional 5 minutes.

6 servings

Bellemain Micro-perforated Stainless Steel 5-quart Colander

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