Beefy noodle casserole

8 Servings

Ingredients

Quantity Ingredient
5 ounces Fine egg noodles
½ cup Sliced fresh mushrooms
½ cup Diced celery
¼ cup Chopped onion
¼ cup Chopped green pepper
2 tablespoons Butter or margarine; melted
1⅓ pounds Lean ground beef
17 ounces Cream style corn
16 ounces Whole tomatoes; undrained & chopped
1 can Tomato soup; undiluted --10 3/4oz
1 teaspoon Dried whole oregano
½ teaspoon Salt
½ teaspoon Pepper
⅛ teaspoon Garlic powder
2 teaspoons Worcestershire sauce
1 cup Shredded american cheese; optional

Directions

Cook noodles according to package directions; drain and set aside.

Sauté' mushrooms, celery, onion, and green pepper in butter in large dutch oven until tender. Add beef; cook until browned, stirring occasionally.

Drain. Stir in corn and next 7 ingredients. Add noodles; spoon mix into a greased, deep 3-quart casserole. Cover and bake at 325°F for 25 minutes or until hot and bubbly. Sprinkle with cheese, and bake, uncovered, 3 minutes or until cheese melts.

MICROWAVE DIRECTIONS: Cook noodles according to package directions; drain and set aside.

Combine mushrooms, celery, onion, green pepper, and butter in 3-quart microwave safe bowl. Cover loosely with heavy-duty plastic wrap; microwave on high 3-4minutes or until vegetables are tender, stirring after 2 minutes. Crumble beef into vegetables; cover and microwave at high for 5-6 minutes or until meat is done, stirring twice. Drain.

Stir in corn and next 7 ingredients. Add noodles; spoon mix into a deep 3-quart microwave safe casserole. Cover and microwave at medium-high (70% power) for 9-11 minutes or until heated. Sprinkle with cheese; cover and microwave at medium for 2-3 minutes or until cheese melts.

Busted by Gail Shermeyer 4paws@...

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998

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