| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Dutch |
Casseroles, Cheese, Corn, Ground beef, Pasta |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1/2 |
lb |
Bulk hot sausage |
| 1 |
c |
Chopped onion |
| 2 |
c |
Shredded Cheddar cheese, 8 oz., divided |
| 1 |
|
Green bell pepper, chopped |
| 1 |
cn |
(12 ounce) whole kernel corn, drained |
| 1 |
cn |
(10 3/4 ounce) tomato soup, undiluted |
| 1 |
cn |
(8 ounce) tomato sauce |
| 1/3 |
c |
Sliced, stuffed olives |
| 1 |
|
Clove garlic, minced |
| 1/2 |
ts |
Salt |
| 8 |
oz |
Wide noodles, cooked, drained |
INSTRUCTIONS
In a large Dutch oven, brown the beef, sausage and onion. Drain off fat.
Stir in 1 c.of cheese, green pepper, corn, soup, tomato sauce, olives,
garlic, salt and noodles. Place in 13x9" baking pan. Sprinkle with rest of
cheese. Cove and bake at 350 F. for 35 minutes. Uncover and bake for 10
minutes longer.
NOTES : Would make nice pot-luck dish. Recipe by: Taste of Home, April/May
'93, p. 40
Posted to MC-Recipe Digest V1 #487 by Roberta Banghart
<bobbi744@sojourn.com> on Feb 27, 1997.
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