Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean ground beef |
| 1 large | Onion; chopped |
| 1 \N | Green pepper; chopped |
| 1 can | Sliced mushrooms - 4 oz. |
| 2 teaspoons | Chili powder |
| ¼ cup | Worcestershire sauce |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 can | Tomato soup |
| 1 can | Rotel tomatoes & chiles; diced (10 oz.) |
| 1 can | Corn - 16 oz. |
| 1 pack | Noodles - 12 oz.; cooked and drained |
| ½ cup | Cheddar cheese; shredded |
In large dutch oven, brown ground beef, onion, and green pepper. Drain fat.
Add mushrooms, chili powder, worcestershire sauce, salt, and pepper. Mix thoroughly. Add can of soup, tomatoes, and corn. Simmer ½ hour. Add cooked noodles; stir well. Top with cheese and bake, covered, 1 hour at 325.
Recipe by: Mops Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Laurie Campbell <lauriec@...> on Oct 20, 1997