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Ingredients |
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1 lb |
Lean Ground Beef |
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8 oz |
Whole Kernel Corn, 1 Cn |
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1/4 c |
Ripe Olives; Pitted, Halved |
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2 c |
Water |
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1/2 ts |
Salt |
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1 c |
Cheddar Cheese; Shredded |
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1/2 c |
Onion; Chopped, 1 Md |
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8 oz |
Tomato Sauce; 1 Cn |
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4 oz |
Noodles; Uncooked, Abt 2 C |
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1 ts |
Oregano Leaves |
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1/4 ts |
Pepper |
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Instructions |
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1.
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Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients.
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2.
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TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot.
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3.
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TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.
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