1 lg. onion, chopped fine
1 green pepper, cut in strips
3 stalks celery, cut in pieces
1/4 lb. mushrooms, sliced
1 can tomato paste
3/4 c. hot water
1 lb. leftover roast meat - lamb, beef, etc.
1 pkg. broad noodles
1/2 c. grated cheese

Heat oil in heavy fry pan and cook vegetables gently until clear and tender. Add the can of tomato paste with 3/4 cup hot water. Cut 1 pound of cooked beef, lamb or pork into cubes and add to mixture.

Cook package of noodles and layer into greased casserole alternately with meat sauce. Sprinkle grated cheese over noodles; top with buttered crumbs. Bake in moderate oven until crumbs are brown and bubbly. Serve with green salad and garlic French bread.