1 pound lean ground beef
1/2 cup chopped onion
8 ounces canned whole kernel corn, undrained
8 ounces tomato sauce
1/4 cup pitted ripe olives, halved
4 ounces noodles, uncooked, about 2 cups
2 cups water
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Servings: 6
1. 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.
2. 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.
3. 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.
1/2 cup chopped onion
8 ounces canned whole kernel corn, undrained
8 ounces tomato sauce
1/4 cup pitted ripe olives, halved
4 ounces noodles, uncooked, about 2 cups
2 cups water
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Servings: 6
1. 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.
2. 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.
3. 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.