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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe was passed down from my mother. It's now a stand-by for me as well as our three grown daughters. It's a great dish to pass at potlucks.Ruth Jost, Clear Lake, Iowa Ingredients:
1 package (10 ounces) fine egg noodles |
1 pound ground turkey or beef |
1 medium onion, chopped |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 cup water |
1 cup diced process cheese (velveeta) |
1/2 medium green pepper, chopped |
1 medium carrot, thinly sliced |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly. Yield: 8-10 servings.
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