WIDENOOD.TXT WIDE NOODLE CASSEROLE 2 cups chopped green pepper 1 cup chopped celery 2 cups chopped onion 1 lb ground beef 1 lb ground pork 1 cup margarine 2 tsp salt 1 small jar stuffed olives, sliced 1 4 oz can sliced mushrooms, 1 10 1/2 oz can tomato soup with liquid 1 8 oz can tomato sauce 1 8 oz can meatless tomato- 1 lb broad noodles mushroom sauce 2 cups grated american cheese (about 1/2 lb) 1. In a large skillet, melt the butter and saute the meat, onion, celery, and green pepper until meat has no pink remaining. 2. Add salt, reduce heat, and cook for 5 minutes. 3. Stir in olives, mushrooms with liquid, soup and sauces. Cook for 5 more minutes. 4. Cook noodles following package instructions. Drain noodles and add the sauce mix, stirring gently until well mixed. 5. Turn into a 14 X 10 X 2 1/4 inch roasting pan. Sprinkle grated cheese on top. Bake at 350 for 35 minutes. Can be made ahead and frozen. Thaw and put in oven. Serves 12