FREEZE IT

BEEF NOODLE CASSEROLE

I love that I can prepare this dish ahead of time. The flavors blend together to create a delicious combination.

—GRACE LEMA WINTON, CA



PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 8-10 SERVINGS


1 package (8 ounces) egg noodles

2 pounds ground 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

1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon ground mustard

1/4 teaspoon pepper

1 jar (4 1/2 ounces) sliced mushrooms, drained

1/2 cups shredded cheddar cheese

1. Cook egg noodles according to the package directions.

2. Meanwhile, in a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add next 10 ingredients. Drain noodles; stir into the mixture.

3. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.

FREEZE OPTION Cool unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove 30 minutes before baking. Bake as directed. Increase bake time as needed to heat through and for a thermometer to read 165°. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.