Recipe| Ingredients | | | 1 | pound | ground beef, lean | | | 1/2 | cup | onion, chopped, 1 md | | | 8 | oz | whole kernel corn, 1 cn | | | 8 | oz | tomato sauce, 1 cn | | | 1/4 | cup | ripe olives, pitted, halved | | | 4 | oz | noodles, uncooked, abt 2 c | | | 2 | cup | water | | | 1 | teaspoon | oregano leaves | | | 1/2 | teaspoon | salt 1/4 t pepper | | | 1 | cup | cheddar cheese, shredded | | | | | |
Directions:
| 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.
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.
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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