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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A lifelong friend gave me this recipe. It so good and kids love it. The recipe is easily doubled, even tripled so you have plenty of leftovers and plenty to freeze. If you freeze it, just add the bread crumbs and cheese later. Serve with crusty french bread and fruit or just by itself. Enjoy!!! PS: I would add the ketchup a little at the time and taste test, so you don't more of a ketchup flavor than you like! Ingredients:
2 lbs hamburger |
1 (15 ounce) can whole kernel corn, drained |
1 (24 ounce) bottle ketchup |
20 ounces chopped tomatoes (canned or fresh) |
1 cup grated cheddar cheese |
8 ounces noodles |
1 large green pepper, chopped (i prefer red or yellow pepper, they are sweeter) |
1 large onion, chopped |
1 (8 ounce) can mushrooms |
breadcrumbs |
Directions:
1. Cook noodles and drain.
2. Place in large bowl.
3. Brown and drain hamburger.
4. Add to noodles in the bowl.
5. Saute onion and green pepper in a small amount of oil.
6. Add the peppers and onions to the bowl.
7. Add all the rest of the ingredients to the bowl, except the cheese and bread crumbs. Mix well.
8. Place in a large casserole dish and heat at 350 till bubbly.
9. Sprinkle with bread crumbs and cheese, continue heating till cheese is melted.
10. If you have any leftover to freeze, place in an disposable tin pan and put in a ziploc bag and freeze.
11. Add the bread crumbs and cheese at the end of the cooking cycle.
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