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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I learned how to make this casserole for a Mormon church mother/daughter lunch. I liked this recipe so much that I have continued making it for over 50 years now. The bell peppers make this casserole 'zing' so use good ones with a nice green pepper smell. Add a garden salad and this makes a nice meal. Ingredients:
1 lb ground beef |
1/4 cup cooking oil |
2 green bell peppers |
1 large onion |
1 (10 1/2 ounce) can mushroom soup |
1 (14 3/4 ounce) can creamed corn |
4 cups cooked egg noodles |
3 cups shredded cheddar cheese |
Directions:
1. Clean and cut your bell peppers into 3/4 inch pieces while heating the oil in a big fry pan to medium high heat. Add the bell peppers to the fry pan. While cooking the bell peppers, peel and dice the onion then add to the fry pan with the bell peppers and stir and cook this mixture until until they are both cooked through, but not browned. Add your ground beef to the fry pan with the bell peppers and onion and fry (breaking up the beef with a spoon as you cook) until the ground beef is thoroughly cooked. Salt your mixture now if you like. Next add your mushroom soup, creamed corn, and cooked egg noodles then stir to combine. Spray any size casserole pan (that the mixture will fit in) and pour the mixture into the prepared casserole. Sprinkle the grated cheese over the mixture and bake 20-30 minutes until cheese is melted and slightly browned.
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