Sunny’s Stop Casserole

Mary Crain, R.B.S.

  • 1 cup onions, chopped
  • 1 cup bell pepper, chopped
  • 1 cup celery, chopped fine
  • 2 lb ground round
  • 1 can tomato soup
  • 1 can mushroom soup
  • 1 large package wide noodles
  • 1/3 lb butter
  • 12 oz extra sharp cheese
  • Salt and pepper to taste

In butter, cook onions, peppers and celery until tender. Add ground meat. Cook till brown, stirring constantly. Remove from fire. In large pot, cook noodles till slightly tender drain. Add precooked ingredients. Stir in tomato and mushroom soups. Grate cheese. Put 1/2 cheese in mixture. Put mixture in balding dish. Top with remaining cheese.

Bake at 350° till cheese browns.





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