Yield: 6 servings
|1 pounds||Lean Ground Beef|
|½ cup||Onion; Chopped, 1 Md|
|8 ounces||Whole Kernel Corn, 1 Cn|
|8 ounces||Tomato Sauce; 1 Cn|
|¼ cup||Ripe Olives; Pitted, Halved|
|4 ounces||Noodles; Uncooked, Abt 2 C|
|1 teaspoon||Oregano Leaves|
|1 cup||Cheddar Cheese; Shredded|
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.