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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a great casserole. I got this from my MIL. This is so delicious on a cold winter day. I usually serve it with green beans and dinner rolls. The flavors all go together really well. Enjoy Ingredients:
2 (15 1/4 ounce) cans whole kernel corn (drained) |
1 (15 ounce) can tomato sauce |
1 (10 ounce) package egg noodles (cooked & drained) |
1 1/2 lbs ground beef |
1 large onion |
1 large green pepper |
1 lb cheddar cheese |
1 (10 1/2 ounce) can cream of mushroom soup |
1 tablespoon chili powder |
salt (to taste) |
Directions:
1. Put water on to boil for egg noodles. Once water is boiling add egg noodles and cook until done and drain.
2. Fry meat, onion, & pepper until meat is done and onion & bell pepper are tender.
3. Add corn, tomato sauce, cream of mushroom, and chili powder and mix well. .
4. In 2 seperate 9x13 pans divide noodles and mixture and stir together.
5. Top with cheddar cheese and bake at 350 degrees for 25 minutes.
6. You can put 1 pan in freezer before baking and save for a later date.
7. To bake after it has been frozen let it thaw and bake at 350 degrees for 25 minutes.
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