4 pounds ground beef
3 large onions
1 cup chopped green pepper
16 ounces medium egg noodles
3 10 3/4 ounce cans condensed tomato soup
4 cups shredded american cheese
1 12-ounce bottle chili sauce
1/4 cup pimiento (optional)
2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon pepper
2 cups water
3 cups soft bread crumbs
1/4 cup butter, melted
In large skillet cook beef, onion, and green pepper, half at a time, till meat is brown. Drain off fat.
Cook noodles according to package directions; drain well. Return drained noodles to kettle. Stir in meat mixture, tomato soup, cheese, chili sauce, pimiento, salt, chili powder, pepper and 2 cups water; mix well. Divide mixture between two 13x9x2-inch baking dishes.
Toss bread crumbs with melted butter; sprinkle atop casseroles. Bake, uncovered, at 350 till heated through, about 45 minutes. Garnish with green pepper rings, if desired. Makes 2 casseroles, 12 servings each.
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I skipped the pimiento, also, I just sprinkled the bread crumbs over without mixing with butter. (Less calories) and didn't do the pepper rings.
If you are cooking for a crowd, go ahead and cook both. If not, only cook the one you will be serving and freeze the other for use on a busy day within the next 2 months. (I even break it down to smaller dishes, as needed.)
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There was a package of 5 lbs ground beef we'd forgotten about for a while. OOPS!! I pulled it out and checked it and those drawers are luckily REALLY COLD... It was still GOOD! WHEW!! SO, I decided to cook it ALL UP right THEN!! This was the perfect recipe. This only calls for 4 lbs, but I cooked all of it and put 1 lb in the fridge for putting into a recipe tomorrow. I split the recipe into 3 containers. I cooked one and put the other 2 in the freezer for another day. YAY!! We even had leftovers from the one we cooked, so I guess hubby and I have LUNCH tomorrow!!
All but one rated this TASTY!! The ONE doesn't like much of anything and won't even try anything with tomato anything in it... *sigh*
(((HUGS)))
