Lee Ann’s Yumasetti

16 oz. noodles, wide

2 pounds ground beef

1 medium onion, chopped

½ cup chopped celery

1 clove garlic, minced

1 ½ cup frozen peas

1 ½ cup mozzarella cheese

1 ½ cup sharp white cheddar

2 cans cream of mushroom soup, undiluted

2 cans evaporated milk

¼ cup fresh parsley

1 teaspoon salt

½ teaspoon pepper

Topping:

1 ½ cup bread crumbs

1 Tablespoon butter

3 Tablespoons Parmesan cheese

Cook noodles until tender but not real soft. Drain and rinse slightly. Cook ground beef with onion, celery and garlic. Drain beef and add frozen peas. Set aside.

In a large mixing bowl, combine noodles, fresh parsley, soup, milk, and cheeses. Fold in cooked beef mixture. Add salt & pepper. Place in a large, deep casserole dish (13x9 or larger, larger is preferred). Optional: bake in two 8x8 baking dishes. Bake at 350 for 30 minutes covered. While baking, sauté breadcrumbs in butter. Remove from heat and add Parmesan cheese to crumbs. Undercover casserole and top with breadcrumbs and bake an additional 20 minutes on 325.