- 6 1/2 cups uncooked egg noodles
- 1 cup chopped green pepper
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 3/4 cup milk
- 8 ounces hard salami, cubed
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded provolone cheese
- 2 tablespoons dry bread crumbs
- Cook noodles according to package directions. Meanwhile,in a large skillet, saute green pepper and onion in butter until tender. Remove from the heat; whisk in soup, sour cream and milk until blended.
- Drain noodles. Add the noodles, salami and cheeses to the soup mixture. Transfer to a greased 11-in.x 7-in.x 2-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 20-22 minutes or until top is lightly browned.