Serves: 8
Total Calories: 516

2/3 cup onion chopped
1/2 cup green bell pepper chopped
4 tablespoons butter or margarine, softened
1 1/2 pounds ground beef
1 (8-ounce) can tomato sauce
2/3 cup ketchup
1/2 pound mushrooms sliced (optional)
1 (8-ounce) package cream cheese softened
1 (5 1/2-ounce) can evaporated milk
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 (10 1/2-ounce) can cream of mushroom soup condensed
1 (12-ounce) package egg noodle medium, broken, cooked and drained

Preheat oven to 375°. Grease a shallow 3-quart baking dish. In a 10-inch skillet over medium-high heat, sauté onion and green pepper in 2 tablespoons of the butter or margarine for 5 minutes or until tender. Add meat and brown. Drain off fat. Stir in tomato sauce, catsup and mushrooms. Cook for 5 to 10 minutes or until slightly thickened.

Meanwhile, in a large mixer bowl at low speed, beat cream cheese and remaining 2 tablespoons butter or margarine until fluffy. Beat in evaporated milk, lemon juice, Worcestershire sauce, garlic powder and salt. Stir in soup. Add noodles and stir until noodles are coated. Pour into baking dish. Top with meat mixture. Bake for15 to 20 minutes or until bubbly and heated through.

Nutritional Facts:

Serves: 8
Total Calories: 516
Calories from Fat: 210

More Recipes from the Customers' Cookbook Cookbook:
Bird's Beef-Noodle Casserole
Chicken And Vegetable Casserole
Chicken Supreme
Henny Penny Casserole
Picnic Casserole