Ingredients
2 pounds ground beef1 medium green pepper, chopped3/4 cup chopped onion1 can (14-3/4 ounces) cream-style corn1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (10 ounces) tomatoes with green chilies, undrained1 can (8 ounces) tomato sauce1 jar (4-1/2 ounces) whole mushrooms, drained1 jar (4 ounces) chopped pimientos, drained1 can (2-1/4 ounces) sliced ripe olives, drained1-1/2 teaspoons celery salt1/2 teaspoon ground mustard1/2 teaspoon chili powder1/4 teaspoon pepper8 ounces wide egg noodles, cooked and drained2 cups shredded cheddar cheese
Preparation
Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles.
Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.
