Prep 30 mins
Cook 1 hr 30 mins
I'm not a big fan of dishes that have a lot of tomato sauce (unless it's spaghetti sauce) so I was thrilled when I came across this recipe. The original recipe did not have toppings of either the canned onion rings or the Ritz Crackers combined with the butter (1 sleeve Ritz Crackers combined with 1 stick of melted butter). You may choose one or the other or not use a topping at all. This dish does make a lot so it's good dish to serve if you have a lot of people to feed.
- 907.18 g lean ground beef (85/15)
- 2 onions, minced
- 2 stalk celery, minced
- 1 green bell pepper, minced
- 29.58 ml garlic, Minced
- 226.79 g can mushrooms, Stems and Pieces, Drained
- 120.48 g can black olives, Sliced and Drained
- 2 (822.13 g) can diced tomatoes, Drained
- 304.75 g can cream of mushroom soup
- 2 (864.66 g) can whole kernel corn
- 14.79 ml worchestershire sauce
- 453.59 g cheddar cheese, Shredded
- 4.92 ml salt
- 2.46 ml black pepper
- 2.46 ml white pepper
- 0.59 ml ground cayenne pepper
- 340.19 g wide egg noodles, cooked
- In large heavy dutch oven combine ground meat, onions, celery and bell pepper.
- Saute until meat is browned then drain off any excess grease.
- Add garlic, mushrooms, black olives, tomatoes, cream of mushroom soup, corn, Worchestershire sauce, salt, black pepper, white pepper and cayenne pepper, mixing well.
- Cover and simmer over low heat about 20 minutes.
- Add cheddar cheese and mix well.
- Gently fold in cooked noodles.
- Pour into slightly buttered 10x14 casserole dish or two 9x9 dishes.
- Top with your choice of onion rings or crushed Ritz crackers combined with melted butter, if desired.
- Bake in 350 oven for 30 minutes or until heated through.