1 (8-oz.) pkg. egg noodles
3/4 lb. ground lean pork
1 large onion, chopped
2 cups diced celery
1 small green pepper, chopped
salt & pepper to taste
1 (11-oz.) can condensed tomato soup
1/8 tsp. Worcestershire sauce
1/2 cup grated Cheddar or Jack cheese
Preheat oven to 325 degrees. Cook noodles in boiling, salted water. Drain and rinse. Brown meat in hot fat. Add onion, celery and green pepper. Cook until tender. Season to taste.
Alternate meat and noodles in greased casserole dish. Mix the soup with Worcestershire sauce and pour over noodles. Sprinkle with cheese. Bake in oven for 45 minutes.
1 1/2 lbs. ground beef
1/2 cup chopped onion
3 stalks celery, chopped
1 (15 oz.) can chili
1 (14.5 oz.) can peeled and diced tomatoes with juice
1/4 cup taco sauce
1 (15 oz.) can corn
1 (8 oz.) package egg noodles
1/4 cup shredded Cheddar cheese
Preheat oven to 350 degrees. In a large skillet over medium high heat, sauté the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9×13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.
3 cups cooked, diced chicken
1 8-oz. bag egg noodles, cooked al dente to pkg. directions, drained
1 sm. can mushrooms
2 cans cream of chicken soup
1 16-oz. container sour cream
8 oz. Swiss cheese
Preheat oven to 350 degrees. Spray a 9×13″ casserole dish with non-stick cooking spray. Combine the chicken, noodles, mushrooms, soup and sour cream together. Pour into the casserole dish. Sprinkle with the cheese. Bake for 45 minutes.