From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
1. Brown ground beef; drain.
2. Saute celery, green pepper, and onion in margarine.
3. Add tomatoes and their juices.
4. Add all remaining ingredients, except Cheddar cheese, and simmer 20 minutes. Pour into 13 x 9-inch pan.
5. Sprinkle Cheddar cheese on top and bake.
Temperature: 350 degrees
Time: 40 minutes
SERVINGS: 12
- 2 pounds ground beef
- 1 cup chopped celery
- 1/4 cup chopped green pepper
- 3/4 cup chopped onion
- 1/2 cup margarine
- 1 can (29 ounces) tomatoes
- 1 can (16 ounces) tomatoes
- 1 can (8 ounces) mushroom pieces, drained
- 1 can (8 ounces) water chestnuts, drained and sliced
- 1 cup cubed American cheese
- 1/2 cup chopped green olives
- 1/2 cup chopped black olives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces egg noodles, uncooked
- 2 cups shredded Cheddar cheese
TO PREPARE:
1. Brown ground beef; drain.
2. Saute celery, green pepper, and onion in margarine.
3. Add tomatoes and their juices.
4. Add all remaining ingredients, except Cheddar cheese, and simmer 20 minutes. Pour into 13 x 9-inch pan.
5. Sprinkle Cheddar cheese on top and bake.
Temperature: 350 degrees
Time: 40 minutes
SERVINGS: 12
