Beef & Noodle Casserole

By Paul Briand

The shout out for this recipe goes to my stepdaughter Eileen who gave me a cookbook to me for Christmas.

The cookbook is a collection of recipes from people associated with the Dominion School for Autism in Richmond, Va., where Eileen recently worked as an aide.

This recipe, according to the text, comes from Dorothy Lucy in memory of Aunt Ruby.

Layered a bit like a lasagna, this casserole intrigued me with its combination of cream of mushroom soup and tomato sauce. My adaptation includes baking instead of microwaving, and I used low-salt soup and tomato sauce. In addition, I sauteed my vegetables.

Ingredients
1 pound ground beef
2 cups tomato sauce
Green bell pepper chopped
Medium onion chopped
1 teaspoon ketchup
1 teaspoon steak sauce
18 ounce bag of egg noodles
1 can cream of mushroom soup
One bag of shredded sharp cheddar cheese

Directions
1. In an large oiled skillet over medium high heat, sautee the pepper and onion until they start to become translucent;
2. Add the ground beef, break up and cook through, drain off fat;
3. Add tomato sauce, ketchup and steak sauce, stir through and keep warm on simmer;
4. Cook egg noodles according to package instructions;
5. Drain noodles, return to pot and mix the soup into the cooked noodles;
6. In a greased large casserole dish, add a layer of the noodles, then add a layer of the beef mixture, then another layer of noodles and the rest of the beef mixture;
7. Spring with the cheese;
8. Place the casserole into a oven pre-heated to 350 degrees and bake for about 10 minutes or until the cheese is melted and starts to brown and the mixture starts to bubble.

Click here for recipe card.