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Yield: 6 Servings
Ingredients:
* 3 1/2 c Browned/Seasoned Freezer Mix
* 1 cn Corn; (8 oz) whole kernal
* 1 cn Tomato sauce;(8 oz)
* 1/4 c Ripe olives; halved pitted
* 4 oz Noodles; uncooked
* 2 c Water
* 1 ts Oregano leaves
* 1/2 ts Salt
* 1/4 ts Pepper
* 1 c Cheddar cheese; shreaded
Instructions:
Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in corn (with liquid) and remaining ingredients. TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat and simmer uncovered stirring occasionally until noodles are tender about 20 minutes. TO COOK IN OVEN: Pour mixture into ungreased 2-quart casserole. Cover and bake in 375' oven 30 minutes stirring occasionally. Uncover and bake until mixture thickens about 15 minutes.
Ingredients:
* 3 1/2 c Browned/Seasoned Freezer Mix
* 1 cn Corn; (8 oz) whole kernal
* 1 cn Tomato sauce;(8 oz)
* 1/4 c Ripe olives; halved pitted
* 4 oz Noodles; uncooked
* 2 c Water
* 1 ts Oregano leaves
* 1/2 ts Salt
* 1/4 ts Pepper
* 1 c Cheddar cheese; shreaded
Instructions:
Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in corn (with liquid) and remaining ingredients. TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat and simmer uncovered stirring occasionally until noodles are tender about 20 minutes. TO COOK IN OVEN: Pour mixture into ungreased 2-quart casserole. Cover and bake in 375' oven 30 minutes stirring occasionally. Uncover and bake until mixture thickens about 15 minutes.
