Tony in the Garden

I first had this dish at my mother-in-law's house when my husband and I were dating almost 40 years ago. Since then, it has become a staple at our house -- the favorite dish of two of my three sons. It's so easy to put together, covers the gamut of food groups -- protein, dairy, vegetables, and grain.

• Ready In: 20 mins
• Serves: 6
• Yields: 1/2 cup servings

Ingredients

• 1 (16 ounce) package  wide egg noodles
• 1  lb ground beef
• 1  small onion, diced
• 3  garlic cloves, chopped (Add garlic to taste)
•  salt and pepper
• 1 (15 ounce) can  cut green beans
• 1 (15 ounce) can whole kernel corn
• 1 (15 ounce) can diced tomatoes (I use Italian-style)
• 16  slices American cheese (or enough to cover the egg noodles)

Directions

1. Boil water and prepare the egg noodles with salt and pepper in the water, to taste.
2. While water is boiling, brown the ground beef in a large skillet.
3. Add salt, pepper, onion, and garlic toward end of browing; cook and saute just until onions are tender.
4. Drain, and add the cans of corn, beans, and tomatoes.
5. Simmer for 10 minutes or so, to meld flavors.
6. Drain the noodles, and layer over the beef/vegetable mixture.
7. Layer the cheese slices to form a sealed blanket over the noodles.
8. Put a lid on the skillet, and let simmer until cheese is melted.
9. If you prefer to brown the cheese, use a pot that can go into the oven. When the cheese is layered on the dish, place it in a 350-deg oven until the cheese is melted and lightly browned.