Noodles Robinson

Ingredients

• 1 pound (450 grams) extra broad egg noodles
• 3 tbsp butter
• 1 green pepper chopped
• 2 large onions chopped fine
• 3 pounds of lean ground beef
• 1 pound of grated medium cheddar cheese (453g = 4 cups grated, add a bit extra for topping)
• 2 10oz cans of tomato soup (or 284 ml can)
• 2 8oz cans of tomato sauce (227g can)
• Salt
• Freshly ground pepper
• Small amount of olive oil

Instructions

Preheat oven to 400°C

1. Boil noodles in large pot of salted water until tender.
2. Drain and mix with a small amount of olive oil to prevent clumping, set aside
3. In a large sauce pan, melt butter and saute onion lightly
4. Add green pepper and saute until slightly soft, then set aside in a bowl
5. Add a small amount of olive oil to pot and add ground beef, salt and pepper to taste
6. Cook the beef stirring often, until no pink remains
7. Add the cooked onion and greed pepper
8. Add cheese and combine until just melted
9. Add tomato soup and tomato sauce
10. Mix in noodles and turn mixture into a large baking dish
11. Top with extra grated cheese
12. Cover with aluminum foil and bake for 30 min
13. Lower heat to 325°C and continue to bake until cooked through, edges may be bubbling slightly.

Comments

Makes 10 or 12 servings.

Leftovers are delicious cold or reheated.

Freezes well. Defrost completely before baking.

Historical Record

Edward G. Robinson was an American stage and film actor best known for playing fierce, angry, and often murderous little men. He was actually well-liked and respected by almost everyone off-screen, having been a sensitive, quiet, artistic type when not performing. When he died in 1973, he left an estate valued at $2.5 million, which largely consisted of rare works of art.

This recipe originally appeared in The Celebrity Cookbook, edited by Dinah Shore in 1966 as a charity fundraiser. Edward G. Robinson’s second wife, Jane likely had a hand in the creation of this recipe.