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 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 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.