Egg Noodles With Mushroom Recipe

Preheat the oven to 350 degrees F.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil.

Cook the pasta uncovered, stirring occasionally, for about 5 minutes until the pasta has cooked through, but is still firm to the bite. Drain well in a colander, then set in the sink and rinse with cold water.

Place the bacon into a Dutch oven or enameled casserole dish over medium heat, then cook for 3 to 4 minutes until just starting to soften.

Add the ground beef, onion, and green pepper, then cook and stir for 10 minutes, until the meat is browned and the vegetables are tender. Drain excess fat.

Mix in the cooked noodles, mushrooms, and diced tomatoes until thoroughly combined. Sprinkle the Parmesan cheese over the mixture, then pour the tomato juice over the casserole.

Bake in the oven for 1 hour until browned and bubbling.

Serve warm, and enjoy!