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Ground Beef and Pasta Casserole
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Servings: Serves 4-6
| 2 |
lb. lean ground beef |
| -- |
salt and pepper, to taste |
| 1 |
small can green chili peppers, diced |
| 1/2-3/4 |
cup chopped onion |
| 1 |
can white shoepeg corn, undrained |
| 1 |
can tomato soup |
| 1 |
small can tomato sauce |
| 6 |
ounces medium-wide egg noodles |
| 1 |
cup grated cheddar cheese |
| 1/2 |
cup picante sauce |
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In skillet over medium-high heat, brown ground beef chili peppers, onion, salt and pepper. |
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In separate sauce pan, combine corn, tomato soup and tomato sauce. Heat over medium about 5 minutes. |
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Cook egg noodles according to package directions. |
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Combine all ingredients, except cheese, in a large bowl. Pour into a greased 9x13-inch ovenproof baking dish. Top with cheese. |
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Cook in preheated 350°F oven 30 minutes or until heated through. |
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***Write a review of this recipe!***
Recipe from the Texas Beef Council
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