Recipe: Beef Noodle Bake (using cream of tomato soup)

BEEF NOODLE BAKE

8 oz. noodles, uncooked
1 onion, chopped
1 tbsp. fat
3 lbs. ground beef
1 cup chopped celery
2 medium green bell peppers, chopped
2 cans (10 3/4 oz. each) condensed cream of tomato soup
1 soup can water
2 tbsp. soy sauce
1 tsp. Kitchen Bouquet
1 tsp. salt
Dash ground black pepper
3 or 4 drops Tabasco sauce
ketchup (optional, for topping)

Cook noodles in boiling salted water until tender, drain.

Brown onions in hot fat. Add meat, celery and green pepper and cook until meat browns.

Add remaining ingredients, except ketchup, and heat to boiling point.

Combine noodles with 1/2 meat mixture. Pour into greased casserole. Top with remaining meat mixture. Top with ketchup, if desired.

Bake at 350 degrees F for 30 minutes or until heated through.

Serves 6
Adapted from source: Cookbook USA

Hi Maria,

This recipe fits your description. Maybe you can experiment with substituting Worcestershire sauce for the soy sauce and Kitchen Bouquet and adding a little mustard, to taste. One change I would make is to reduce the amount of ground beef (3 lbs seems like too much to me for the amount of noodles). You could simmer the sauce on the stove then mix it with the noodles (or macaroni) instead of baking it.

Happy Cooking,

Betsy