12 oz. package egg noodles
2 lbs. ground round
1 can sliced mushrooms, drained
1 jar stuffed green olives, chopped
1 can petite cut tomatoes
1 can tomato soup
1 green pepper, chopped
1 large onion, chopped
1 T. salt
1 T. Worcestershire sauce
1/4 tsp. dry mustard
3/4 lbs. New York sharp cheese, grated
Cook noodles according to package. Brown meat–in last 5 minutes, when meat is nearly all browned, add onions and green peppers. Drain.
In a large stock pot, mix together mushrooms, olives, tomatoes, soup, salt, Worcestershire sauce and mustard. Simmer on medium heat for 10 minutes. Reduce heat to medium low and add 1/2 of the cheddar, stirring constantly until cheese is melted. Add in meat mixture and stir well.
In a baking dish, layer sauce, noodles, sauce and then top with the remaining cheese. Bake at 350 degrees for 30 minutes. Serves 8. Serve with rolls and a salad. From my dear friend, Melisa–her mom’s recipe.
