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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This casserole is perfect when there's a busy day coming up, because you can prepare it ahead of time. It's ideal for a potluck, too. The flavors blend together to create a delicious combination. Ingredients:
2 pounds ground turkey or beef |
1 large onion, chopped |
1 medium green pepper, chopped |
1 can (14-3/4 ounces) cream-style corn |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (8 ounces) tomato sauce |
1 jar (2 ounces) sliced pimientos, drained |
2 tablespoons chopped jalapeno pepper |
1-1/2 teaspoons salt |
1/2 teaspoon chili powder |
1/4 teaspoon ground mustard |
1/4 teaspoon pepper |
1 package (8 ounces) medium egg noodles, cooked and drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next nine ingredients. Stir in noodles and mushrooms.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.
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