FRIENDS FROM WEBTV: NATIONAL DAY CALENDAR ... (PHOTO)

AMERICAN CHOP SUEY CASSEROLE

1 8-oz package egg noodles
1 lb. lean ground beef or chuck
1 tsp olive oil
2 onions, finely chopped
3 garlic cloves, finely minced
1 1/2 cups diced celery
1 green bell, finely chopped
salt and pepper, to taste
garlic and onion powder, to taste
1 can Campbell's Tomato Soup
dash teaspoon Worcestershire sauce
1/2 cup grated American cheese

Bring 5-6 quarts of water to a boil, then add a tablespoon of salt. Boil noodles according to package directions until al denté (slightly firm).

Drain.

Brown ground beef or chuck in olive oil with onions, garlic, celery, and green pepper, being careful not to allow garlic to brown to avoid a bitter taste. Cook until the meat has browned and the vegetables are tender. Drain off any excess oil. Season to taste with salt and pepper (and garlic and onion powder, if desired - don't overdo it).

In a buttered casserole dish, alternate meat and vegetable mixture, noodles, and grated cheese.

Combine the soup with Worcestershire sauce and pour over the layered casserole. Sprinkle with a layer of cheese.

Bake in a 325°F oven for 45 minutes