Hint: This casserole can be made in a large 13x9-inch baking pan for large groups or make it in two 8-inch square baking pans and freeze one for later. Great timesaver!
5 cups uncooked noodles
2 lbs lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cans (10 3/4-oz each) tomato soup, undiluted
2 cups shredded cheddar cheese
1 1/2 cups water
1/2 cup chili sauce
1 1/2 cups soft bread crumbs
3 tbsp butter, melted
Cook noodles according to package directions until almost tender; drain. In a large skillet, cooke the beef and onion and bell pepper until meat is no longer pink and the onion and pepper are tender. Drain well. Stir the noodles, soup, cheese, water and chili sauce into the hamburger mixture. Transfer to greased baking pan/pans. Toss bread crumbs with butter; sprinkle over the top of the casserole. Cover and bake until bubbly and golden; about 35-40 minutes at 350 degrees.
Note: If you are freezing one casserole, cover it and wrap tightly before baking. It will keep in the freezer up to three months. To cook: Remove from freezer 30 minutes before baking but do not thaw. Cover with foil and bake at 350 degrees for 60 minutes. Uncover and bake an additional 10 to 15 minutes.