| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | American | Hamburger, Main dish, Meats, Vegetables, Cheese | 6 | Servings |
INGREDIENTS
| 1 | lb | Lean Ground Beef |
| 1/2 | c | Onion; Chopped, 1 Md |
| 8 | oz | Whole Kernel Corn, 1 Cn |
| 8 | oz | Tomato Sauce; 1 Cn |
| 1/4 | c | Ripe Olives; Pitted, Halved |
| 4 | oz | Noodles; Uncooked, Abt 2 C |
| 2 | c | Water |
| 1 | ts | Oregano Leaves |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Cheddar Cheese; Shredded |
INSTRUCTIONS
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.
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