2 c. noodles (uncooked)
1/4 c. bacon drippings or fat
1/2 c. diced celery
1/4 c. chopped green pepper
1/4 c. finely chopped onion
1 lb. ground beef
1 beef bouillon cube
1 1/4 c. boiling water
1 can condensed tomato soup
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. buttered bread crumbs

Cook noodles according to package directions. Drain, rinse with boiling water and set aside. Heat fat and add celery, green pepper and onion. Saute until tender. Add beef and brown lightly. Dissolve bouillon cube in boiling water, add tomato soup and seasonings and heat, stirring constantly, until smooth.

Combine meat-vegetable mixtures, noodles and soup mixture. Place in greased 2 quart casserole and top with crumbs. Bake in moderate oven (350 degrees F.) 25 to 30 minutes, or until crumbs are golden brown and casserole is thoroughly heated. Makes 6 servings.

NOTE: If this casserole is to be made ahead of time and stored in the refrigerator before baking, use 1 1/2 cups of boiling water instead of 1 1/4 cups as given in recipe.