Description Edit

Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group

Ingredients Edit

Directions Edit

  1. Cook onion slowly with prepared ground chuck until onions are translucent.
  2. Add pepper (½ teaspoon or to taste).
  3. Separately cook carrots and green beans together until almost tender, reserve cooking water.
  4. Mix 2 cans of cream of mushroom soup with 1½ cups of broth from the vegetables (add water if needed to measure 1½ cups).
  5. Cook egg noodles separately according to package.
  6. Layer ingredients in a large casserole (13 x 9) beginning with meat, then vegetables, noodles and cover with half of soup.
  7. Next layer; meat, vegetables, and rest of soup, ending with plain noodles.
  8. For topping mix: 1¼ cups bread crumbs with melted margarine and sprinkle over top of noodles.
  9. Bake at 400°F for 20 minutes, watching so top does not brown too much.
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