>I made this dish for dinner last night called Marzetti. I got it from AllRecipes.com. It turned out pretty good. I really liked it, Jason said it was good, and the kids actually ate it in a relatively short time. It’s a little tangy, from the tomato soup, but it wasn’t TOO tangy. It’s a pretty basic meal. No veggies or anything in it. So you would need to serve something on the side. I just cut up some carrot sticks. It makes a 9×13 pan worth. We ate about half of it, so there are some leftovers. I’m thinking it’s gonna’ be even better the next day.
I will type the recipe, so you don’t have to click on the link to see it.
1 lb ground beef
1 large onion, chopped
1/2 green bell pepper, chopped
1 (10.7z oz) can cream of mushroom soup
1 (10.75 oz) can tomato soup
1 (6 oz) can tomato paste
1 tsp salt
1/4 tsp dried oregano
1/4 tsp pepper
1/3 C water
1 T Worchestershire sauce
8 oz wide egg noodles, cooked and drained
1 C shredded Cheddar cheese
1. Preheat oven to 350 degrees.
2. Brown ground beef, onion, and green pepper. Drain off fat.
3. Stir in next nine ingredients (mushroom soup through the noodles).
4. Spoon into a greased 3-qt. casserole (9×13 pan).
5. Top with Cheddar cheese.
6. Cover and bake for 45 minutes.