Main Ingredients:

1 pound ground beef
10 3/4 ounce can condensed tomato soup
1 cup shredded Monterey Jack cheese (4 ounces)
1 teaspoon chili powder
Several dashes bottled hot pepper sauce
2 stalks celery, thinly sliced (1 cup)
1/2 cup dairy sour cream
1/4 cup milk
2 tablespoons chopped pimiento
1 tablespoon snipped parsley
1/8 teaspoon pepper
2 1/4 cups hot cooked noodles
1 tablespoon butter or margarine
3/4 cup soft bread crumbs
1/4 teaspoon paprika

Cooking Preparation of the Recipe:

Crumble ground beef into a 2 quart casserole; stir in thinly sliced celery. Micro-cook, covered, on 100% power (High) for 5 to 6 minutes, or till the meat is no longer pink, stirring once to break up meat. Drain off fat.

Stir in sour cream, milk, chopped pimiento, snipped parsley, pepper, soup, cheese, and seasoning. Stir in noodles till well combined. Micro-cook, covered, on 100% (High) for 6 to 8 minutes or till heated through, stirring twice.

In a custard cup micro-cook butter or margarine, uncovered, on 100% power (High) for 30 to 45 seconds or till melted. Stir together melted butter, bread crumbs, and paprika. Sprinkle atop meat-noodle mixture.

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