Recipe - Beefy Noodle Casserole

5 ounce Fine egg noodles
One half cup Sliced fresh mushrooms
One half cup Diced celery
One fourth cup Chopped onion
One fourth cup Chopped green pepper
2 tablespoon Butter or margarine; melted
1 1/3 pound Lean ground beef
17 ounce Cream style corn
16 ounce Whole tomatoes; undrained &
chopped
1 cn Tomato soup; undiluted 10
3/4oz
1 teaspoon Dried whole oregano
One half teaspoon Salt
One half teaspoon Pepper
1/8 teaspoon Garlic powder
2 teaspoon Worcestershire sauce
1 cup Shredded american cheese;
optional

Cook noodles according to package directions; drain and set aside.

Sauté' mushrooms, celery, onion, and green pepper in butter in large dutch
oven until tender. Add beef; cook until browned, stirring occasionally.
Drain. Stir in corn and next 7 ingredients. Add noodles; spoon mix into a
greased, deep 3quart casserole. Cover and bake at 325°F for 25 minutes or
until hot and bubbly. Sprinkle with cheese, and bake, uncovered, 3 minutes
or until cheese melts.

MICROWAVE DIRECTIONS: Cook noodles according to package directions; drain
and set aside.

Combine mushrooms, celery, onion, green pepper, and butter in 3quart
microwave safe bowl. Cover loosely with heavyduty plastic wrap; microwave
on high 34minutes or until vegetables are tender, stirring after 2
minutes. Crumble beef into vegetables; cover and microwave at high for 56
minutes or until meat is done, stirring twice. Drain.

Stir in corn and next 7 ingredients. Add noodles; spoon mix into a deep
3quart microwave safe casserole. Cover and microwave at mediumhigh (70%
power) for 911 minutes or until heated. Sprinkle with cheese; cover and
microwave at medium for 23 minutes or until cheese melts.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998