- 8 ounces noodles or elbow macaroni
- 2 medium onions, chopped
- 2 cloves garlic, chopped fine
- 2 tablespoons oil or fat 2 pounds ground beef
- 2 cans (4 ozs each) tomato sauce
- 1 can (12 ozs) whole kernel corn, drained
- 1 can (4 ozs) mushroom pieces, undrained
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1/2 teaspoon pepper
- 1 tablespoon brown sugar
- 1/2 teaspoon thyme
- 1 1/2 cups shredded Cheddar cheese
Cook noodles according to directions on package.
Pan-fry onion and garlic in oil in a large skillet or kettle. Add beef and cook and stir until all pink color of meat disappears. Add tomato sauce, corn, mushroom pieces, Worcestershire sauce, salt, chili powder, pepper, brown sugar, thyme, and 1 cup of the cheese. Simmer 5 minutes. Combine with drained noodles and pour into a 3-quart casserole (or two smaller casseroles). Sprinkle remaining cheese over top and bake in a moderate oven (350F) 35 minutes, or until bubbly. Serve hot.
Yield: a full 3-quart casserole-l0 to 12 servings.