- 6 ounces egg noodle bows
- 1 medium onion, chopped
- 2 tablespoons oil or fat
- 1 pound ground beef
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (4 ozs) mushroom pieces, drained
- 1 can (1 lb, 1 oz) cream-style corn
- 1 can tomato soup
- 1 cup shredded sharp Cheddar cheese
Cook noodles according to directions on package. Drain. Pan-fry onion in oil 1 minute in a large skillet or deep kettle. Add beef, salt and pepper, and cook and stir until pink color of meat disappears. Add mushrooms, corn, soup, and cooked noodles. Pour into a 2-quart casserole, sprinkle with cheese, and bake in a moderate oven (350F) 30 minutes. Serve hot.
Yield: 8 servings.