This is my favorite casserole. I don't make it very often because I don't buy a lot of the fine noodles it calls for. It is from an Amish cookbook I got at a restaurant in northern Indiana 30 years ago.

This is a small size version for two people.

1/2 pound hamburger
1 small onion, chopped fine
Salt and pepper
4 oz fine noodles, cooked
1 can cream of mushroom or cream of chicken soup
1/2 cup frozen peas
1 cup seasoned stuffing mix (or dried bread crumbs seasoned with poultry seasoning)
1/8 cup melted butter
1/4 cup grated cheddar cheese

Saute the hamburger and onion together until the meat loses the pink color and the onion is soft. Season with salt and pepper. In a greased 2 quart casserole make a layer of 1/2 of the noodles. Dot with half of the cream soup and cover with all of the peas and half of the cooked meat. Put another layer of noodles, the rest of the soup and the rest of the meat. Cover with the stuffing mix or seasoned bread crumbs and sprinkle the melted butter over it. Cover with the casserole lid or foil. Bake at 350 degrees for about 30 minutes or until bubbly hot through the middle. Remove the cover and top with the grated cheese and return to the oven for 10 minutes until the cheese melts. Serve with canned peaches or cranberry sauce.

There is something about baking this in the oven that blends the flavors and makes it special. We were eating it tonight and Mr. Kitchentales asked if the fine noodles are called vermicelli and I said 'no, they are called fine noodles' because vermicelli is fine spaghetti, and flat noodles are flat and short. It could be made with vermicelli, and you could break it into short pieces before cooking it, but I'm not sure the casserole would taste the same. Might be good in its own way.