This is a simple recipe from my grandmother, and dates from before WWII. It is savory and easily prepared for a busy mid-week supper.
1/2 lb. egg noodles – cooked al dente
1 medium onion – chopped
2 stalks celery – chopped
1 15 oz. can diced tomatoes with juice
1 7 oz. can mushrooms, stems and pieces with juice
1 10.5 oz. can tomato soup
Salt, pepper, paprika to taste
1 lb. ground beef
3 tbs. butter
Saute the onion and celery in butter until just tender. Add the ground beef and cook until no longer pink. Add the tomatoes and mushrooms with their juices and the tomato soup. DO NOT add water.
Season and stir in the cooked noodles. Bake covered in a 5 quart covered dutch oven at 325° F. for 1 hour.
If the casserole looks like it has too much liquid, cook for an additional 15 minutes.