FREEZE IT
HAMBURGER NOODLE BAKE
I like to save time in the kitchen and this bake fits my needs. It makes two dinners...one for now and one to freeze for later.
—PATRICIA TELLER LEWISTON, ID
PREP: 20 MIN. • BAKE: 35 MIN. • MAKES: 2 CASSEROLES (4 SERVINGS EACH)
5 cups uncooked egg noodles
2 pounds ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 cans (10 3/4 ounces each) condensed tomato soup, undiluted
2 cups (8 ounces) shredded cheddar cheese
1 1/2 cups water
1/2 cup chili sauce
1 1/2 cups soft bread crumbs
3 tablespoons butter, melted
1. Preheat oven to 350°. Cook noodles according to package directions until al dente; drain.
2. Meanwhile, in a large skillet, cook beef, onion and green pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain. Stir in noodles, soup, cheese, water and chili sauce. Transfer to two greased 8-in.-square baking dishes.
3. Toss bread crumbs and butter; sprinkle over casseroles. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.
FREEZE OPTION Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake 45-50 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 10-15 minutes longer or until topping is golden brown.