Ingredients
2 pounds ground beef1 cup sliced fresh mushrooms1 medium onion, finely chopped1/3 cup chopped green pepper2 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper3 cans (15 ounces each) plus 1 can (8 ounces) tomato sauce1 can (15 ounces) diced tomatoes, undrained2 tablespoons brown sugar1 package (16 ounces) egg noodles3 cups shredded cheddar cheese, divided
Preparation
Preheat oven to 400°. In a Dutch oven, cook the first seven ingredients over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in tomato sauce, tomatoes and brown sugar; bring to a boil. Reduce heat; simmer 10-15 minutes or until flavors are blended, stirring occasionally.
Meanwhile cook noodles according to package directions. Drain; add to sauce. Stir in 2 cups cheese. Transfer to two greased 11x7-in. baking dishes.
Cover with greased foil and bake 30-35 minutes or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 minutes longer or until cheese is melted.
