 |
Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
This tasty, family-sized casserole recipe comes from The Lone Star Cookbook 1997-98 , Aggie Moms Club, Texarkana TX. Ingredients:
1 (8 ounce) package thin noodles |
2 lbs ground beef |
2 onions |
1/2 green pepper |
2 garlic cloves |
3 teaspoons chili powder |
1 (15 ounce) can corn |
1 (10 ounce) can tomato soup |
1 (10 ounce) can rotel tomatoes and green chilies |
1 lb cheddar cheese |
Directions:
1. Chop the onions and green pepper. Drain the corn. Shred the cheddar cheese. Dilute the soup with 1/2 soup can of water.
2. Boil the noodles in salted water until tender. Drain well.
3. Brown the ground beef with the onions, green pepper, and garlic. Drain excess grease. Stir in chili powder and salt and pepper to taste.
4. Spray a 9x13 casserole dish with cooking spray. Place half of the noodles in the pan. Top with meat mixture. Cover with corn, then cover this with the rest of the noodles.
5. Pour diluted soup over the casserole, then pour the Rotel tomatoes over this. Bake at 275 degrees for 1 1/2 hours. Cover with cheese and bake an additional 10-20 minutes or until cheese melts.
|
|