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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 20 |
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A hearty, crowd-pleasing Italian main dish. It's easy to make and serve. I prefer to shred my cheese so that it is evenly distributed over the top. Ingredients:
1 1/2 lbs bulk italian sausage |
1 1/2 lbs ground beef |
1 cup onion, chopped |
1 cup green pepper, chopped |
2 (15 ounce) cans tomato sauce |
2 (6 ounce) cans tomato paste |
1/2 cup water |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon salt |
1 teaspoon pepper |
1/8 teaspoon garlic powder |
2 (8 3/4 ounce) cans whole kernel corn, drained |
2 (2 1/4 ounce) cans sliced ripe olives, drained |
1 (16 ounce) package wide egg noodles, cooked and drained |
8 ounces cheddar cheese, cut into strips |
Directions:
1. In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is browned and vegetables are tender; drain.
2. Add tomato sauce and paste, water and seasonings; bring to a boil.
3. Reduce heat; cover and simmer for 15 minutes.
4. Add corn and olives; cover and simmer for 5 minutes. Stir in noodles.
5. Pour into two greased 13-in. x 9-in. x 2-in. baking dishes.
6. Top with cheese.
7. Cover and bake at 350 for 25- 30 minutes or until heated through.
8. Yield: 16-20 servings.
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