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Egg Noodle Casserole

From the kitchen of Rick Noel

2 lb. ground beef or chuck, browned and drained
12 oz. package egg noodles, prepared
1 medium onion, chopped
1 green pepper, chopped
1 package fresh or canned mushrooms
½ tsp. pepper
½ tsp. oregano
½ tsp. garlic powder
½ tsp. onion salt
½ tsp. McCormick’s roasted garlic and herb seasoning
2 10.5oz, cans of tomato soup or pasta sauce
¼ cup Sweet Baby Ray’s Barbecue sauce
½ cup parmesan cheese
8-12oz. package shredded mozzarella
8-12oz. package shredded cheddar cheese

Brown beef until almost done and drain. Add seasonings, onions, mushrooms and pepper, continue cooking until vegetables are soft. Add sauces and simmer about 10 minutes.

Bring 1 quart water (lightly seasoned with Lawery’s salt) to a boil.
Add noodles and cook until ¾ done. Drain.
Spray a 9X13 dish with cooking spray.
Layer ½ the noodles and ½ the sauce, mix slightly and top with ½ the cheese. Repeat.

May sprinkle some Italian seasoning over the cheese. Cover lightly with foil and bake at 350 degree for 35 minutes.


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