7 Becker Dinner
|Ground beef||1 Pound|
|Carrots||2 , sliced|
|Thinly sliced onion||1 Medium, thinly sliced separated into rings|
|Green pepper||1 , cut in thin rings|
|Water||5 Cup (80 tbs)|
|Vegetable oil||2 Teaspoon|
|Noodles||3 Cup (48 tbs) (Uncooked)|
|American cheese slice||4 , cut into thin strips|
|Tomatoes||1 Can (10 oz), cut up|
|Tomato juice||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Garlic salt||To Taste|
|Black pepper||To Taste|
Brown meat in a large skillet.
Drain off all but 2 tablespoons drippings.
Saute carrots in reserved drippings 5 minutes.
Add onion rings and green pepper rings.
Saute 2 minutes longer and set aside.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Butter an 11" x 7" baking pan.
Layer ingredients in the following order: cooked noodles, half the cheese strips, sauteed onion, browned meat, sauteed carrots, sauteed green pepper and tomatoes.
In a small bowl, combine tomato juice, Worcestershire sauce, 1 teaspoon salt, garlic salt and pepper.
Pour evenly over casserole.
Place casserole in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 20 minutes.
During last 5 minutes, place remaining cheese slices on casserole.
Heat until cheese melts.
Let stand 5 minutes before serving.
Makes 6 servings.