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Tuesday, March 3, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mildred Dalton
  • 1â�„2 lb. egg noodles
  • 1 lb. ground chuck
  • 1â�„2 TBS white onion, chopped
  • 1 TBS green pepper
  • black pepper, to taste.
  • 1â�„2 cup ketchup
  • 1 can cream of mushroom soup
  • 1â�„2 cup sharp cheddar cheese, shredded
Preheat oven to 325 degrees.
Boil the egg noodles until soft; set aside.
Fry the ground beef, onion, pepper and black pepper until the beef is brown; add to noodles. Pour mixture into a baking dish and top with the ketchup. Pour the mushroom soup on top of the ketchup and sprinkle with the cheese. Bake for 25 to 30 minutes. The casserole may be made ahead of time and frozen.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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