This was one of our most requested dishes at Peggy’s Restaurant, especially
from my Pastor and friend Rev. Eugene Land. He was more like one of us than
anyone we knew! What a joy it was to see him come in and make himself at home!
I really feel like most of our customers felt the same way, that we were
family! We wouldn’t have had it any other way! We have such beautiful memories
of those years! God Bless all of you, wherever you are!
~ Mama Peggy
Ingredients
- ▢ — 1 ½ lbs Ground Beef
- ▢ — 1 large onion, chopped
- ▢ — 1 large green pepper, chopped
- ▢ — ½ cup diced celery
- ▢ — 1 large can diced tomatoes
- ▢ — ½ cup tomato paste
- ▢ — 2 cups Muellers extra wide noodles
- ▢ — salt and pepper (to taste)
- ▢ — 1 ½ cups water
- ▢ — Medium Cheddar cheese (as much as you want)
Instructions
- ▢ — In a large frying pan cook ground beef until it’s brown.
- ▢ — Drain, but leave 1 ½ tbsp. of grease.
- ▢ — Put onions, bell pepper and celery in grease and saute until soft.
- ▢ — Drain and put all ingredients except noodles in large pot, along with tomatoes and tomato paste!
- ▢ — Simmer for about 30 minutes, then add uncooked noodles.
- ▢ — Stir well, then cover with lid and turn off burner.
- ▢ — After noodles have fluffed up, layer half of mixture in 13x9 casserole pan.
- ▢ — Sprinkle grated cheddar cheese or sliced American cheese over it, and then layer rest of ground beef mixture over that.
- ▢ — Top with more grated cheese or sliced cheese.
- ▢ — Place in 350 degree oven, just long enough to melt cheese.
- ▢ — Enjoy!
Linda Strickland
March 10, 2016 11:22 amThese noodles look different in the picture than the double wide noodles mentioned in the recipe. The ones in the picture look like mac and cheese noodles.