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1 pound lean ground beef
1 medium size onion, chopped
1 medium size green bell pepper, chopped
1 one-pound can stewed or diced tomatoes
1 can condensed tomato soup
6 ounces wide egg noodles (or 1/3 of a 1-lb. bag)
6-8 ounces Muenster cheese slices
Grated Parmesan cheese
Salt and pepper to taste
1. Place ground beef, onion, and bell pepper in
pan and cook over medium heat until beef is
browned and onions are tender. Drain well.
2. Mix together tomatoes and tomato soup. Season
with salt and pepper. Bring to boil, then
simmer for 30 minutes.
3. While tomatoes are simmering, boil noodles in
salted water until just done. Drain.
4. Spread noodles in bottom of 9x13 pan.
5. Layer tomatoes on top of noodles, followed by
cheese slices.
6. Sprinkle top with Parmesan cheese.
7. Bake on middle oven rack at 350 degrees for
30 minutes.
This recipe is easy to double or triple. If you
do this, keep stacking the layers instead of
making one thick layer of each ingredient.
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