Two Frugal Gals

This recipe was adapted from Paula Dean and  it was super easy.  (A great one to do with your kiddos)  My three gobbled this up, and Russell and I thought it was pretty darn good – and will certainly make this again.  I’m sure you can have fun with this and add your favorite toppings.  I added corn because it sounded good.  This is even better the next day!

1 lb. ground beef
1 large onion, chopped
1 green pepper, chopped
1 (28-oz.) can chopped tomatoes, with juice
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoons salt
1/2 teaspoon pepper
8 ounces wide egg noodles
Cooking spray
2 cups grated sharp cheddar cheese

 Preheat the oven to 350 degrees. In a large skillet, cook the ground beef over medium heat, stirring to break up the lumps, until all of the pink is gone from the meat.  Add the onion and the green pepper, (I cut them into very small pieces so my kiddos don’t see them:) and cook until the vegetables are tender, about 5 minutes.

Add the tomatoes, with juice, and the Worcestershire sauce, oregano, 1/2 teaspoon salt, and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.

Fill medium pot half full of water. Add 1 teaspoon salt. Bring the water to a boil. Stir in the noodles and boil for about 8 minutes, until tender.  Return the noodles to the pot. Pour the tomato mixture over the noodles and stir until blended.  Put the noodle mixture into a baking dish that you have sprayed with cooking spray. Top with cheese. Bake for about 15 minutes, until the cheese is melted. Enjoy! 

You may also like…

Freezer Friendly Meatballs

Taco Soup

Easy Homemade Lasagna

Easy Cheesy Spaghetti Casserole