LAYERED NOODLE BAKE

By LIZABETH

Ingredients

• 1 LB GROUND BEEF
• 1 SMALL ONION, CHOPPED
• 1 GREEN PEPPER, CHOPPED
• 4 CANS TOMATO SOUP
• 1 LB PKG. WIDE EGG NOODLES, COOKED & DRAINED
• 4 TBS. BUTTER.
• FILLING MIXTURE
• 1-cup salad dressing
• 1 1/2 cup (6 oz.) grated Parmesan
• 4 eggs, beaten
• 1-cup milk

Preparation

Step 1

BROWN MEAT IN SMALL AMOUNT OF OIL, SEASON WITH SALT & PEPPER. ADD ONION & GREEN PEPPER AND SAUTE COVERED FOR 5 MINUTES. ADD TOMATO SOUP AND SIMMER 15 MINUTES.
STIR IN COOKED NOODLES & BUTTER.

POUR HALF MIXTURE INTO 9x13 GREASED PAN.
POUR ON ALL OF FILLING MIXTURE.
TOP WITH REMAINING NOODLE MIXTURE.
TOP WITH GRATED PARMESAN CHEESE.

BAKE IN 350 DEGREE OVEN FOR 30 MINUTES.