| 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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