I snapped this picture a couple of nights ago in our backyard at dusk. Pretty, huh?
I forgot to take a picture before we ate. Oops. It was really good though, and worth sharing the recipe. I found several recipes for this on the Internet and took the basic recipe and made it my own. I needed a lot because I was making two dishes -- one to keep and one to take to my momma & daddy. Here's how I made mine. And, no, I'm not Amish.
16-oz pkg wide egg noodles
1 1/2 lbs ground beef
1 onion, chopped
1/2 cup chopped celery
Salt & pepper to taste
1 (15-oz) can diced tomatoes, liquid & all
1 can Cream of Chicken soup, undiluted
1 can Cream of Mushroom soup, undiluted
1 soup can of water
Shredded cheddar (as much as you like)
Cook egg noodles according to package instructions, drain, and set aside.
In a skillet, brown ground beef, onion, and celery, and cook until beef is well-browned. Add salt & pepper to taste. Set aside.
Combine soups in a bowl and stir in the water to thin it out a little. Set aside.
Spray a casserole dish (9 x 13, or two smaller ones) with cooking spray. Spoon a little of the soup mixture onto the bottom -- just enough to coat the bottom so the noodles don't stick. Add a layer of noddles, 1/2 of the beef mixture, 1/2 of the soup mixture, 1/2 of the tomatoes & juice, and a layer of shredded cheese. Repeat layers again using all ingredients.
Cover with foil and bake at 350 degrees F for approximately 30 min. or until hot and bubbly.