A satisfyingly rich and hearty casserole from the Pennsylvania Dutch country.
Ingredients
- ground beef: 1 pound
- condensed tomato soup: 1 can (10.75 ounce can)
- brown sugar: 0.25 cup
- black pepper: 0.125 tsp
- salt: 0.25 tsp
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- wide egg noodles: 1 pack (12 ounce pack)
- slices American cheese: 10 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
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Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
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Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.
