Noodle Casserole

1 lb. ground chuck            1 can diced Rotel--mild or hot
1 med. onion, diced           1 can Golden Mushroom soup
1/2 diced green pepper      Processed cheese slices
1 tsp. salt                          1= 10 oz. pkg. noodles, cooked and drained
1 can Cream of Mushroom soup
1 = 15 oz. can of Tomatoe juice
 

Brown ground chuck, onion, green pepper and salt in large skillet.
Drain thoroughly using a colander and bowl.*  After browning the
meat mixture, place in a large mixing bowl with the soups, Rotel, Tomatoe juice
and cooked, drained noodles. Mix Thoroughly. Place in 9” x 13” baking
pan. Top with slices of processed cheese. bake at 325 degrees until
cheese melts--approximately 30 minutes.

This is an excellent casserole to prepare ahead of time and freeze.
Thaw in refrigerator and bake following the above directions.**
 

* Never drain grease down the sink. It will eventually clog it.

**Thawing meat products in the refrigerator lowers the chances of contamination.

Helpful Hint: Gently rinse the meat mixture with warm water to remove additional grease.

Helpful Hint: It is important to not thaw and refreeze meat products. Refreezing could cause spoilage.