Bacon Tomato Casserole

• 6 ounces uncooked egg noodles
• 1 lb sliced bacon, diced
• 1/3 cup green pepper, chopped
• 1/3 cup onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 (28 ounce) can stewed tomatoes
• 1 cup shredded cheddar cheese (4 ounces)

1. Cook noodles according to package directions; drain.
2. In a large skillet, cook bacon over medium heat until crisp.
3. Remove to paper towels to drain, reserving 2 tablespoons drippings.
4. In the drippings, saute green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes.
5. Stir in tomatoes.
6. Bring to a boil.
7. Reduce heat; simmer, uncovered, for 10 minutes.
8. Stir in the noodles.
9. Add half of the bacon.
10. Transfer to a greased 2-qt. baking dish.
11. Top with cheese and remaining bacon.
12. Bake, uncovered, at 350u0b0 for 10-15 minutes or until cheese is melted.

egg noodles, bacon, green pepper, onion, salt, marjoram, thyme, pepper, tomatoes, cheddar cheese

Taken from www.food.com/recipe/bacon-tomato-casserole-280342 (may not work)