HAMBURGER NOODLE BAKE
Yields 2 casseroles (4 servings each)
5 cups uncooked egg noodles
2 lbs. ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 cans (10-3/4 oz. each) condensed tomato soup, undiluted
2 cups (8 oz.) shredded cheddar cheese
1-1/2 cups water
1/2 cup chili sauce
1-1/2 cups soft bread crumbs
3  tbsp. butter, melted
Cook noodles according to package directions until almost tender; drain.  In a large skillet, cover the beef, onion and green pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain.  Stir in the noodles, soup, cheese, water and chili sauce.  Transfer to two greased 8-in. square baking dishes. 

Toss bread crumbs and butter; sprinkle over casseroles.  Bake one casserole, uncovered, at 350 for 35-40 minutes or until bubbly and golden.  Cover and freeze remaining casserole for up to 3 months.

To use frozen casserole:  Remove from the freezer 30 minutes before baking (do not thaw).  Cover and bake at 350 for 60 minutes.  Uncover; bake 10-15 minutes longer or until heated through.
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