Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs. lean ground beef
  • ½ lb. pork sausage (or use additional ground beef)
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • Salt and pepper, to taste
  • 1 (28 ounce) can whole tomatoes, NOT drained
  • 2 cans (10.75 ounces each) condensed tomato soup, NOT diluted (I used Campbell’s Healthy Request)
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 8 ounces dry wide egg noodles
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 (7 ounce) jar green olives, drained (optional)
  • 1 cup grated cheddar cheese

Instruction

  • Heat a large skillet or Dutch oven over medium-high heat. Brown beef, sausage, bell pepper, and onion in the skillet; drain. Season with salt and pepper, to taste. Add tomatoes (with juice), crushing them slightly with a wooden spoon, condensed soup, brown sugar, dry mustard, and garlic powder. Simmer over very low heat for about 30 minutes.
  • Meanwhile, cook egg noodles according to package instructions. Drain well.
  • Preheat oven to 350 degrees F. Spray a large rectangular baking dish with cooking spray and set aside.
  • After beef mixture has simmered for 30 minutes, stir in mushrooms and olives. Remove from heat and toss with the cooked noodles.
  • Transfer mixture to prepared baking dish. Sprinkle with cheese. Bake for 20 minutes, or until heated through and bubbly.