Nutty Noodle Casserole
|Ground sirloin||2 Pound (Or Lean Ground Beef)|
|Onion||1 Medium, peeled and chopped|
|Thin egg noodles||12 Ounce, cooked according to package directions and drained (1 Package)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Sliced pimiento stuffed green olives||1⁄2 Cup (8 tbs)|
|Sharp cheddar cheese||1⁄2 Pound, grated|
|Chow mein noodles||3 Ounce (1 Can)|
|Mixed nuts||6 1⁄2 Ounce (1 Can)|
In a large skillet, brown ground beef with onion.
Drain off any excess fat.
Add cooked egg noodles, mushroom soup, olives and cheese; mix well.
Turn into a 2-1/2- or 3-quart casserole dish.
Cover and bake in a preheated 350-degree oven for 30 minutes.
Uncover; top with chow mein noodles and nuts.
Return to oven and bake, uncovered, for 30 minutes.