4 lbs. ground beef
3 lg. onions, chopped (3 c.)
1 c. chopped green pepper
16 oz. med. noodles
3 (10 3/4 oz.) cans condensed tomato soup
4 c. shredded American cheese
1 (12 oz.) bottle chili sauce
1/4 c. chopped pimiento
2 tsp. salt
2 tsp. chili powder
1/2 tsp. pepper
4 1/2 c. soft bread crumbs
1/4 c. butter, melted

In a large skillet cook beef, onion and green pepper, half at a time, until meat is brown. Drain off fat.

Cook noodles according to package directions; drain well. Return drained noodles to kettle. Stir in meat mixture, tomato soup, cheese, chili sauce, pimiento, salt, chili powder, pepper and 2 cups water; mix well. Divide mixture between two 13x9x2 inch baking dishes.

Toss bread crumbs with melted butter; sprinkle atop casseroles. Bake, uncovered, at 350 degrees until heated through, about 45 minutes. Garnish with green pepper rings, if desired.

Makes 2 casseroles, 12 servings each.