2 lbs. ground beef
1 1/2 lg. onions, chopped (1 1/2 c.)
1/2 c. chopped green pepper
8 oz. medium noodles
1 1/2 cans (10 3/4 oz.) condensed tomato soup
2 c. shredded American cheese
6 oz. bottle chili sauce
1/4 c. chopped pimento
2 tsp. salt
2 tsp. chili powder
1/4 tsp. pepper
2 1/4 c. soft bread crumbs
1/8 c. butter, melted

In a large skillet, cook beef, onion, and green pepper till meat is brown. Drain off fat. Cook noodles according to package directions; drain well. Return drained noodles to kettle. Stir in meat mixture, tomato soup, cheese, chili sauce, pimiento, salt, chili powder, pepper and 1 cup of water; mix well. Put in a 13 x 9 x 2 inch baking dish. Toss bread crumbs with melted butter; sprinkle atop casserole. Bake, uncovered, at 350 degrees till heated through, about 45 minutes. Garnish with green pepper rings, if desired. Makes 6 servings.

FOR A LARGE CROWD: Double everything except pimiento. Cook half of meat mixture in skillet at a time, and divide mixture between two 13 x 9 x 2 inch baking dishes. Makes 12 servings.