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Thursday, October 28, 2010

Noodle Cassorole

Prep: 20 min. Bake: 1 hour
2 pounds ground beef
1 medium green pepper, chopped
3/4 cup chopped onion
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10 ounces) tomatoes with green chilies, undrained
1 can (8 ounces) tomato sauce
1 jar (4-1/2 ounces) whole mushrooms, drained
1 jar (4 ounces) chopped pimientos, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 teaspoons celery salt
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon pepper
8 ounces wide egg noodles, cooked and drained (Healthy Harvest)
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles.
Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until the cheese is melted.

Yield: 12-16 servings.

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