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Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 1 large onion, chopped

  3. 1 medium green pepper, chopped

  4. 1 can (14-3/4 ounces) cream-style corn

  5. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  6. 1 can (8 ounces) tomato sauce

  7. 1 jar (2 ounces) sliced pimientos, drained

  8. 2 tablespoons chopped jalapeno pepper

  9. 1-1/2 teaspoons salt

  10. 1/2 teaspoon chili powder

  11. 1/4 teaspoon ground mustard

  12. 1/4 teaspoon pepper

  13. 1 package (8 ounces) medium egg noodles, cooked and drained

  14. 1 jar (4-1/2 ounces) sliced mushrooms, drained

  15. 1-1/2 cups (6 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next nine ingredients. Stir in noodles and mushrooms. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.

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