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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | lean ground beef |
| 1/2 Tasse | Chopped green pepper (opt) |
| 1 Tasse | onion chopped |
| 3 1/3 Tasse | Medium noodles ( 8 oz.) |
| 3 ca. 1 Liter | water boiling |
| 1 Esslöffel | cooking oil optional |
| 2 Teelöffel | salt |
| 10 x ca. 30 g | Condensed cream of tomato soup |
| 10 x ca. 30 g | Condensed cream of mushroom soup |
| 1 Teelöffel | Worcestershire Sauce |
| 3/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 10 x ca. 30 g | Canned sliced mushrooms, drained |
| 1 Tasse | Small cubed medium Cheddar cheese |
| 1 Esslöffel | Hard margarine (or butter) |
| 1 Esslöffel | water |
| 1/2 Tasse | bread crumbs dried |
| 2 3/4 x ca. 30 g | Canned french-fried onion rings |
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Scramble-fry ground beef, green pepper and onion in non-stick frying pan until onion is soft and beef in no longer pink. Drain.
Cook noodles in boiling water, cooking oil and first amount of salt in large uncovered pot or Dutch oven for 5 to 7 minutes until tender but firm. Drain. Return noodles to pot.
Empty both soups into medium bowl. Add Worcestershire sauce, second amount of salt and pepper. Stir vigorously. Add to noodles. Add beef mixture. Stir.
Add mushrooms and cheese. Stir. Turn into ungreased 3 quart casserole.
Topping: Melt margarine in small saucepan. Stir in water and bread crumbs. Sprinkle over casserole. Bake, uncovered, in 350°F oven for 25 to 30 minutes.
Top with onion rings. Bake for about 10 minutes until heated through. Serves 6. Typed in MMformat by cjhartlin@email. Msn. Com
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