3 c. cooked wide noodles
1 lb. Bob Evans roll sausage (bulk)
1/2 c. green pepper, chopped
1/2 c. chopped carrot
1 (10 3/4 oz.) can condensed cream of celery soup
1/3 c. milk
1/4 c. mayonnaise or salad dressing
1/2 tsp. crushed dried oregano or basil
1 c. Mozzarella cheese, shredded
1/3 c. dried bread crumbs
2 tbsp. butter

In skillet cook sausage, green pepper, carrot and celery until meat is browned. Drain off fat.

In bowl combine soup, milk, mayonnaise or salad dressing and oregano. Stir in sausage mixture and shredded cheese. Fold in noodles. Turn into 2 quart casserole. Toss bread crumbs with melted butter. Sprinkle on top of casserole. Bake, uncovered at 350 degrees for 45 to 50 minutes. Makes 4 to 6 servings.