- 1 pound ground beef
- 1 pound large onion, chopped
- 1 pound green pepper, chopped
- 1 tablespoon worcestershire sauce
- 1 teaspoon fried oregano
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounce wide egg noodles
- 2 cup grated sharp cheddar cheese
Preheat the oven to 350 degrees.
In a large skillet, cook the ground beef over medium heat, stirring to break up the lumps, until all of the pink is gone from the meat.
Get an adult to help you drain off the fat.
Add the onion and green pepper, and cook until the vegetables are tender, about 5 minutes.
Add the tomatoes, with juice, and the Worcestershire sauce, oregano, 1/2 teaspoon salt and pepper.
Bring to a boil, then lower the heat to low.
Simmer the mixture for about 15 minutes.
Fill the medium pot halfway full of water.
Add 1 teaspoon salt.
Bring the water to a boil.
Stir in the noodles and boil for about 8 minutes, until tender.
Get an adult to help you drain the noodles.
Return the noodles to the pot.
Pour the tomato mixture over the noodles, and stir until blended.
Put the noodle mixture in the baking dish that you have sprayed with cooking spray.
Top with cheese.
Bake for about 15 minutes, until the cheese is melted.
Enjoy it as a family meal, then refrigerate the leftovers.