Crunchy Beef Bake

1. Cook noodles as directed on package.

2. Meanwhile, brown ground beef with green pepper and garlic until beef is browned and green pepper is tender; drain.

3. Drain noodles; combine with beef mixture, soup, tomatoes, cheese and salt.

4. Spoon into a greased 2 quart casserole.

5. Cover and bake at 350 degrees for 30-40 minutes.

6. Uncover; top with french fried onions and bake 5 minutes longer.

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Nutrient	Quantity
Total fats	82.9859 g
Protein	98.3224 g
Carbohydrates	43.0194 g
Energy	1317.7825 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3498 g
Water	1067.577 g
Aspartic acid	0.2471 g
Calcium, Ca	107.4679 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	600.1382 g
Fiber, total dietary	9.3691 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	1216.2482 g
Niacin	24.8634 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	103.9081 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.0492 g
Riboflavin	1.0173 mg
Tocopherol, beta	0.0364 mg
Fatty acids, total polyunsaturated 15:0	0.3574 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3403 g
Fatty acids, total saturated 20:1	0.068 g
Glutamic acid	0.241 g
Sodium, Na	3182.3356 mg
Fatty acids, total saturated 16:1 undifferentiated	1.574 g
Total lipid (fat)	82.9859 g
Manganese, Mn	0.4796 mg
Fructose	6.097 g
Proline	0.0298 g
Fatty acids, total saturated 16:0	12.5697 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.9011 g
Sucrose	0.1229 g
Choline, total	337.3374 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	15.1231 g
Serine	0.066 g
Fatty acids, total saturated 10:0	0.0228 g
Fatty acids, total saturated 18:0	9.0009 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	2.1526 mg
Selenium, Se	66.6578 g
Ash	17.0866 g
Fatty acids, total saturated 18:1 undifferentiated	19.8177 g
Pantothenic acid	2.7412 mg
Phenylalanine	0.1083 g
Copper, Cu	0.5216 mg
Betaine	36.3992 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	0.6563 mg
Methionine	0.0101 g
Iron, Fe	10.8783 mg
Carbohydrate, by difference	43.0194 g
Phosphorus, P	889.948 mg
Folate, total	111.3442 g
Tocopherol, gamma	0.0729 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	32923.4033 g
Alanine	0.0442 g
Cholesterol	296.1002 mg
Valine	0.0489 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.0796 g
Glycine	0.0395 g
Carotene, alpha	23.4675 g
Glucose (dextrose)	5.8503 g
Fatty acids, total saturated 14:0	1.5685 g
Zinc, Zn	21.2193 mg
Isoleucine	0.0333 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	14.583 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	0.0494 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Vitamin A, IU	2053.1753 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	111.3442 g
Tryptophan	0.0154 g
Vitamin C, total ascorbic acid	346.1698 mg
Phytosterols	10.0575 mg
Fatty acids, total polyunsaturated 18:1 c	17.0189 g
Fatty acids, total saturated 20:0	0.0862 g
Tyrosine	0.0158 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	21.6893 g
Fatty acids, total saturated	27.3327 g
Histidine	0.0146 g
Fatty acids, total monounsaturated	30.7941 g
Threonine	0.0449 g
Folate, food	111.3442 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Cryptoxanthin, beta	7.8225 g
Vitamin E (alpha-tocopherol)	3.1693 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	138.1827 mg
Lysine	0.0518 g
Potassium, K	2699.4505 mg
Cystine	0.0154 g
Fluoride, F	27.3729 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Tomato juice	1 can	61.934	12.8604	1.0565
Garlic Clove	1	4.47	0.9918	0.015
green pepper	0.75 cup	22.35	5.1852	0.19
beef	1 lb	898.114	0	57.7424
french onion	1 can	0	0	0
cream mushroom soup	1 can	330.9145	23.982	23.982
corkscrew macaroni	2 cups	0	0	0