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An old fashioned basic ground beef and
pasta casserole.
Ground Beef and Pasta
Casserole
- 2 pounds lean ground beef
Salt and pepper, to taste
1 (4-ounce) can green chili peppers, diced
1/2 to 3/4 cup chopped onion
1 (14 to 16-ounce) can white shoepeg corn, undrained
1 (10.75-ounce) can tomato soup
1 (8-ounce) can tomato sauce
6 ounces medium-wide egg noodles
1 cup grated cheddar cheese
1/2 cup picante sauce
- In skillet over medium-high heat, brown
ground beef chili peppers, onion, salt and pepper.
- In separate sauce pan, combine corn, tomato
soup and tomato sauce. Heat over medium about 5 minutes.
- Cook egg noodles according to package
directions.
- Combine all ingredients, except cheese,
in a large bowl. Pour into a greased 9x13-inch ovenproof baking
dish. Top with cheese.
- Cook in preheated 350°F (175°C)
oven 30 minutes or until heated through.
Serves 4 to 6.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.
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