Remember church cookbooks? I've got some favorite recipes from one called "Feeding the Flock." :) This recipe makes a lot, which is great, because it's perfect for freezing or sharing. It's an excellent dish for a crowd. I serve it with Italian bread and a salad, and I've made a few adjustments to the original to suit my family's taste.
- 4 lbs. ground beef
- 1 lg. onion, chopped
- 2 stalks celery, chopped
- 2 lg. green peppers, chopped
- 2 sm. cans sliced mushrooms
- 1 32 oz can of tomato sauce
- 28 oz spaghetti sauce
- 2 cans water chestnuts
- 24 oz. small egg noodles
- 1 small block of Velveeta cheese
- 2 c. shredded cheese (I like to use Colby Jack here)
- a little salt & pepper
- a pinch of red pepper
- Brown ground beef with onion, celery, green pepper. Drain. In a large mixing bowl (I split it and do 2 batches.) Cook the egg noodles and drain. Combine ground beef/veggies, tomato/spaghetti sauces, cooked noodles, mushrooms, and water chestnuts. Mix all together.
- Spray 3 casserole dishes. (I use 2 ovals and 1 round) Layer 1/3 of the mixture in the dishes, a layer of Velveeta cheese slices, 1/3 mixture, layer of cheese, 1/3 mixture, layer of cheese, topped with the shredded cheese.
- Bake at 350 degrees for 1 hour. Reduce heat to 200 degrees and bake another house. Cover with foil if the top is browning too much.