This is a recipe my mom cooked often when I was a child. It is good by itself, and great for using up leftover taco meat or spaghetti sauce. Mom got the recipe years ago from Linda Hopkins. I’ll post the recipe as it’s written for no leftovers, once you make it a couple times you’ll be able to see how to use leftovers in it. 🙂
- 2 medium green peppers, chopped
- 2 medium onions, chopped
- 2 Tablespoons vegetable oil
- 1-1/2 pound ground beef
- 1 can tomato paste
- 1 large can sliced mushrooms
- 1 can yellow creamed corn
- 1 can black olives
- 1 Tablespoon chili powder
- 1 8-ounce package egg noodles
- 1 pound grated cheddar cheese
Heat oil, saute onions & green pepper for a few minutes. Add ground beef and cook until the ground beef is browned.
Add tomato paste, corn, mushrooms, chili powder and black olives. Simmer 10-15 minutes.
Cook and drain noodles.
Add noodles to beef mixture, place all in casserole dish.
Sprinkle with cheese and add any garnishes you would like.
Cover and heat thoroughly. It’s ready to go!
The original recipe also says once everything is cooked and mixed, it can be frozen and reheated without needing to be thawed. Never tried that myself, but adding that note.
As much as everyone else liked this recipe, I really disliked it. But, it is a very useful recipe and popular with others, so that is why I am posting it. 🙂