| Supper Casserole |
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1 lb. ground chuck (OR ground beef)
1 lb. onion, finely chopped
1 lb. fresh carrots, pared and sliced
1 lb. green beans (fresh or frozen)
2 cans Campbell's cream of mushroom soup
1 (1 lb.) pkg. of med. egg noodles
Italian bread crumbs
1/4 c. melted margarine |
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| Instructions |
| Cook onion slowly with prepared ground chuck until onions are translucent. Add pepper (1/2 teaspoon or to taste). Separately cook carrots and green beans together until almost tender, reserve cooking water. Mix 2 cans of cream of mushroom soup with 1 1/2 cups of broth from the vegetables (add water if needed to measure 1 1/2 cups). Cook egg noodles separately according to package. Layer ingredients in a large casserole (13 x 9) beginning with meat, then vegetables, noodles and cover with half of soup.
Next layer; meat, vegetables, and rest of soup, ending with plain noodles.
For topping mix: 1 1/4 cups bread crumbs with melted margarine and sprinkle over top of noodles.
Bake at 400 degrees for 20 minutes, watching so top does not brown too much.
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