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Supper Casserole | Supper Casserole Recipes | Supper Casserole Recipe

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Supper Casserole

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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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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