1/2 lb. ground beef
yellow onions, sliced thin
1 clove garlic
1 (16 oz.) bag egg noodles (Dutch style)
2 (4 oz. ea.) cans sliced mushrooms, drained
1 can cream of mushroom soup
grated cheddar cheese
oil or bacon grease, for frying
toasted slivered almonds, for topping

Heat oil to sizzling. Add onions and cook till almost clear. Add garlic and cook 1 more minute. Remove from pan. Add ground beef to remaining oil and scramble till browned. Drain. Cook egg noodles according to package and drain well.

Grease a 9x12-inch casserole dish. Put a layer of half of the egg noodles on the bottom. Add a layer of half of the onions, then a layer of half of the browned ground beef, a layer of sliced mushrooms, half of the soup undiluted, half of the grated cheddar cheese. Repeat. Top with toasted almonds. Bake at 350°F till toasted and bubbly (about 20 minutes).

Submitted by: Sam Campbell