I do love flipping through these old cookbooks from the 'Recipes on
Parade' series, circa the 1960's. In the recent chili thread there was
discussion of chili-mac and beefaroni-type dishes. I chuckled when I
read the ingredients in this. (Recipe courtesy of Mrs. June Stoddard,
Erie Army Depot, Port Clinton, Ohio. Hoo-yeah, you just know this is a
Midwest USA thing!)

Beef and Noodle Casserole

2 lb. ground beef
1-1/2 large onions, finely cut
2 cloves garlic, minced
2 tsp. salt
1/4 tsp. pepper
2 6-oz. cans tomato paste
1 7-oz. can barbeque sauce
1 No. 2 can tomatoes
3 sm. cans mushrooms, sliced
1 sm. can ripe olives, sliced
2 c. noodles, cooked
1/2 c. Parmesan or yellow cheese
1 c. Chinese noodles (opt)
Potato chips, crushed (opt)

Combine beef, onions, garlic, salt & pepper; brown lightly. Add tomato
paste, barbecue sauce and tomatoes; simmer 20 minutes. Add mushrooms
and olives to beef mixture. Place alternate layers of noodles and beef
mixture in a greased casserole. Top with cheese and noodles or chips.
Bake at 375F 20-25 minutes. Yield: 10 servings
**********
First of all, I've never seen a 7 oz. can of "barbecue" sauce. Must be
for some might small ribs. LOL

I certainly know what Parmesan cheese is but I don't know what "yellow"
cheese she'd like us to use if we don't have any.

Apparently in this dish anything goes. I'm guessing "Chinese noodles"
means those crispy things LaChoy sells in a can, aka "chow mein
noodles". Feel free to use them or crushed potato chips to sprinkle on
the top. What the heck, go wild and use both. LOL

Darn, I missed my chance to make this on "potato chip/pie" day.

Jill