Beef Noodle Casserole with Cheddar-Crumb Topping

This recipe came from The 150 best Slow Cooker Recipes Cookbook. It was not bad. I did change the tomato sauce to a can of tomatoes and mashed them. When I make it again I would use the tomato sauce. Also I made the topping in the oven and crumbled it on the top of the dish.

Beef Noodle Casserole with Cheddar-Crumb Topping

Ingredients:

2 tbsp. vegetable oil, divided
1 lb. lean ground beef
2 onions, finely chopped
4 celery stalks, peeled and thinly sliced
4 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
2 tsp. dried oregano leaves
1 tsp. dry mustard
1 can (10 oz.) condensed beef broth, undiluted
1 can (8 oz.) tomato sauce
4 oz. cream cheese
8 oz. egg noodles, cooked and drained

Cheddar Crumb Topping

1 cup bread crumbs
2 tbsp. melted butter
1 cup shredded cheddar cheese

Directions:

In large fry pan heat 1 tbsp. oil and cook beef until no longer pink. Take about 5 minutes. Remove from pan with slotted spoon.

Add 1 tbsp. oil and add onions and celery and cook until softened.
Add garlic, salt, pepper, oregano and mustard and cook, stirring for about 1 minute.
Add beef broth, tomato sauce and cream cheese and cook, stirring until cheese is melted.

To assemble in crock pot:

Spoon 1/2 cup sauce to bottom of pot.
Then layer of beef
Then layer of noodles (do not use to many noodles)
Repeat until you have sauce as last layer.
Cook on low for 8 to 10 hours
Cook on high for 4 to 6 hours

To make the Cheddar Crumb Topping:

Dry 2 slices of whole wheat bread in oven.
Crush this into crumbs.
Place onto baking tray.
Pour melted butter over crumbs.
Mix cheddar cheese into this mixture.
Place under broiler and cook until nicely browned.
Crumble onto dish when plated.

Serves 6 to 8