| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | California | Casseroles | 1 | Servings |
INGREDIENTS
| 2 | lb | Ground chuck |
| 1 | md | Green pepper; chopped |
| 3/4 | c | Onion; chopped |
| 1 | cn | Cream style corn; (16 1/2 oz.) |
| 1 | cn | Tomato sauce; (8 oz.) |
| 1 | cn | Condensed tomato soup; (10 3/4) undiluted |
| 1 | cn | Mushrooms; (4 oz.) undrained |
| 1 | cn | Tomatoes with green chilies; (10 oz.) undrained |
| 1 | cn | Sliced ripe olives; (2 1/4 oz.) drained |
| 1 | Jar chopped pimiento; (4 oz. ) drained | |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Pepper |
| 1 | Bag wide egg noodles; (8 oz.) cooked and drained | |
| 2 | c | Shredded cheddar cheese |
INSTRUCTIONS
Directions : in a large skillet cook ground chuck with green peppers and onions until the meat is browned and vegetables are tender; drain. add next 11 ingredients; mix thoroughly. add noodles mix well. pour into a dutch oven or a large baking dish. cover and bake at 350 degrees for 50 min. sprinkle with cheese; return to oven for 10 min. or until cheese melts. Posted to recipelu-digest Volume 01 Number 460 by Bunny <layla696@ix.netcom.com> on Jan 6, 1998
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