Mom Mom Casserole

2 pounds ground beef (I like lean but can use 80%)

1 pound elbow noodles

8 oz white cheddar cheese grated

1 jar prepared spaghetti sauce (Ragu)

2 cloves garlic minced (or garlic powder

½ tsp Italian seasoning

1 tsp salt

¼ tsp pepper

1 green bell pepper diced (optional)

1 egg beaten

Brown ground beef with salt, pepper, garlic and bell pepper and continue to sauté until peppers are slightly soft.  Drain any excess grease.  Add spaghetti sauce and Italian seasonings.  Hit:  you can use a jarred sauce with peppers and onions and skip the fresh bell pepper.  Simmer sauce on low.  While that is simmering prepare you elbow noodles as directed.  Drain noodles once cooked and return to pot and fold in beaten egg.  Spray a 2 quart casserole dish and spry with Pam. Layer some sauce on bottom then top with a layer of noodles, cheese then continue like you would build a lasagna.  Finish with a layer of cheese on top.  Bake in a 350 degree oven until cheese is melted on top and bubbly around the sides, generally 30-40 minutes.  You can make ahead and put in refrigerator but then cooking time would be about 60 minutes covered first 50 minutes with aluminum then take off for last 10 minutes.