Beefy Noodle Casserole
|Egg noodles||5 Ounce (1 Package)|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Celery||1⁄2 Cup (8 tbs), diced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Lean ground beef||1 1⁄3 Pound|
|Canned cream style corn||17 Ounce (1 Can)|
|Canned whole tomatoes||16 Ounce, undrained and chopped (1 Can)|
|Canned tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Dried oregano||1 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
Cook noodles according to package directions; drain and set aside.
Saute mushrooms, celery, onion, and green pepper in butter in a large Dutch oven until tender.
Add beef; cook until browned, stirring occasionally.
Stir in corn and next 7 ingredients.
Add noodles; spoon mixture into a greased,deep 3 quart casserole.
Cover and bake at 325° for 25 minutes or until hot and bubbly.
Sprinkle with cheese, and bake, uncovered, 3 minutes or until cheese melts.