1/2 tbsp. salt
4 c. wide egg noodles
2 tbsp. butter
2 med. onions, chopped
1 med. green pepper, chopped
1 lb. ground meat
1 can tomato soup
1 c. EACH water and ketchup
1/4 tsp. thyme
Salt and pepper
2 c. grated Cheddar cheese

Add salt to boiling water; cook noodles until tender; drain.

Melt butter; add onions, peppers and cook for five minutes. Add ground meat; cook until browned. Stir in tomato soup, ketchup, thyme, salt and pepper to taste. Cook another five minutes. Stir well; add noodles and 1 cup of the Cheddar cheese; mix well.

Grease a 9x13-inch casserole dish. Fill with mixture and top with remaining cup of Cheddar cheese. Bake 30 minutes at 350°F.

Serves 8.