Halushki, an idea from Stacy

It's something I grew up on, so I don't have a recipe. I usually make it with no meat. It's typically served with some kind of pork (pork chops, sausage, bacon).

Little butter, little olive oil, 1 onion and 1 small head cabbage. Saute.
Cook egg noodles separately and when they're done throw them in w/ the veggies.
Cook bacon and crumble in.

ETA: salt and pepper of course.

Firehouse Favorite Casserole, suggested by Amy

I got this from the Grandma's Frozen Noodles website and package. I made some modifications which are at the bottom. I don't know if you can get these all over the country, but if you can (and you aren't allergic to eggs and stuff) get them. They are fab.

This recipe was submitted by Ron Moeder many years ago who was President of the Denver Fire Fighters Union Local 858 at that time. We have divided the recipe in two as this makes a really large casserole. If you use the Firehouse size, it does freeze well.

Family Size		Firehouse Size
½	lb hamburger	1
1	lb Italian sausage	2
1	cup diced green peppers	2
1	cup diced celery	2
1 medium	onion, diced	l large
4 oz	sliced mushrooms	8 oz
1	16 oz pkg GRANDMA’S WideEgg Noodles, prepared and drained	2
1	28 oz can tomatoes	2
8 oz	can tomato soup	1
½	grated Longhorn cheese	1 lb

Crumble and brown hamburger and sausage in large pan, drain fat. Sautee green pepper, celery, onion and mushrooms until tender. Combine all ingredients except cheese in one or two large casserole dishes. Cover and bake in 350 degree oven for 35-45 minutes. Sprinkle with cheese and bake another 10 minutes until cheese melts.

*I usually don't made this with the sausage, just the ground beef. I also used Spicy V8 instead of tomato soup. The recipe doesn't call for any seasoning, so I usually throw in some salt, pepper, garlic powder and thyme to taste. I'll probably use real garlic next time and saute it with the veggies.

Amish Yumazuti, from Karli

INGREDIENTS (Nutrition)

* 1 pound ground beef
* 1 onion, chopped
* 3/4 cup chopped celery
* 1 tablespoon minced garlic
* 1/4 cup shredded Cheddar cheese
* 1 (14.5 ounce) can stewed, diced tomatoes
* 1 (12 ounce) package uncooked egg noodles
* 1 (10.75 ounce) can condensed cream of chicken soup

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Place noodles in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.
2. Cook ground beef, onion, celery and garlic in a skillet over medium heat until meat is evenly browned. Drain off excess grease.
3. Butter a 9x13 inch baking dish. Place half of the cooked noodles in the bottom of the dish. Cover them with half of the meat mixture, then half of the tomatoes. Spoon half of the cream of chicken soup over the tomatoes, then sprinkle half of the shredded cheese. Repeat layers, ending with cheese on the top.
4. Bake for 1 hour in the preheated oven, or until cheese is browned and bubbly. Let stand for 10 minutes to set before serving.

I left out the celery (I'm out) and used cream of mushroom instead of chicken. I also didn't layer it and just mixed it together, then topped with cheese. It turned out very good and the kids inhaled it.