Yamazetti

8 ounces dry egg noodles
1 lb. ground beef
1 large or two medium onions, chopped
1 green pepper chopped
1 clove garlic, finely chopped or put through garlic press.
2 stalks celery, diced
1 (10-3/4 ounces)can condensed cream of mushroom soup.
1 (10-3/4 ounces) can condensed tomato soup
2 1/2 cups grated cheddar cheese

Boil noodles according to package directions. Drain and return to pot.

Brown ground beef, onion, green pepper, celery and garlic until meat is brown, dry and crumbly. Drain beef if necessary.

Add beef mixture, soups, and 1 1/2 cups cheese to noodles. Stir well. Pour into 9 x 13 pan that has been sprayed with Pam. Sprinkle remaining cheese on top.

Bake at 350F. for 30-40 min. or until bubbly and cheese melted.

Casserole reheats well for packed lunches and also freezes well. Make one to serve and one to freeze for another day.