Ingredients
2 pounds ground beef1 large onion, chopped8 ounces wide egg noodles, cooked and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (15-1/4 ounces) peas, drained1 can (8 ounces) mushroom stems and pieces, drained4 cups shredded cheddar cheese, divided1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1-1/4 cups whole milk1 tablespoon chili powder1 tablespoon Worcestershire sauce2 teaspoons salt1/4 teaspoon pepper1/4 teaspoon garlic powder
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a greased roasting pan. Stir in the noodles, corn, peas and mushrooms.
In a large saucepan, combine 2-1/2 cups cheese with the remaining ingredients. Cook and stir over low heat until cheese is melted. Pour over noodle mixture and mix well. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through.
