1 lb. ground beef
5 oz. wide noodles
1/3 cup onion
1/3 cup chopped green pepper (optional)
1 tsp. salt
1 can cream of mushroom soup
1 small can tomato sauce
1 cup Velveeta, cubed
Brown the ground beef with the onion and green pepper. Drain. Boil the noodles in salted water until tender, then drain. Combine the ground beef, noodles, salt, tomato sauce and soup in a saucepan and heat to boiling. Add the cheese cubes and stir until melted. Pout into a 2-quart casserole. Cover and bake 30 minutes in a 350 degree oven. Put Velveeta slices on top of the casserole and bake uncovered for 10 additional minutes.
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