Recipe#334

Servings: (Makes 2 - 3 qt. casseroles)
Pansize:
Temperature:
Recipe By: Jill Yeager

INGREDIENTS

1 large package small egg noodles
2 lbs. ground round
2 large onions, chopped
2 garlic buds, minced
2 teaspoons chili powder
1 large can yellow whole kernel corn
1 can tomato soup
½ can water
1 10 oz. can whole tomatoes, mashed
1½ lb. grated American Cheese
1 teaspoon salt

INSTRUCTIONS

Brown ground beef and onions together and garlic, chili powder, salt and pepper.
Cook noodles until just tender. Line baking dishes with 1/2 of the noodles, spread neat mixture over noodles. Add corn, 3/4 of grated cheese. Cover with remaining noodles. Pour diluted soup and mashed whole tomatoes over top. Cover with remainder of cheese.
Bake covered for 15 min. Uncover and bake till cheese is brown and bubbly at 350 degree oven.
(This may be frozen and can be divided into several smaller casseroles. Just divide mixture evenly and layer as directed. Thaw and heat as directed.)