| 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.
A Message from our Provider:
“Christ gives Life!”