Tomato Noodle Casserole
- 8 oz (250g) dry fettuccine, broken into pieces
- 3 quarts (3L) boiling water
- 1 cup chopped onion
- 1 lb lean ground beef
- 28oz canned tomatoes, mashed
- 2 tsp oregano
- 1 tsp sugar
- 1 tsp salt
- 2 cups mozzarella cheese, grated
Cook fettuccine in boiling water in large uncerved saucepan 9 to 11 minutes until tender but firm. Drain. Pour into three quart casserole.
Spray frying pan with no-stick cooking spray. Add onion and ground beef. Scramble-fry until beef is brown and onion is soft.
Add tomatoes, oregano, sugar and salt. Stir. Pour over fettuccine. Bake, uncovered in 350 oven for 30 minutes.
Sprinkle cheese over top. Bake for 5 to 10 minus more until cheese melts. Makes 8 ½ cups.