West of the Pecos Casserole
AmericanBeefIntermediate1 minBy Northstar
Ingredients
Servings
4
- 0.5 cup butter
- 2 lb lean ground beef
- 1 count large onion, chopped
- 1 count green bell pepper, chopped
- 6 oz canned sliced mushrooms, drained
- 2 tsp chili powder
- 0.3 cup Worcestershire sauce
- 1 tsp salt
- 0.3 tsp black pepper
- 1 can condensed tomato soup
- 16 oz canned cream-style corn
- 16 oz canned tomatoes and green chiles
- 12 oz egg noodles, cooked and drained
Instructions
- 1
Preheat oven to 325 degrees F.
- 2
Melt butter in a heavy skillet or Dutch oven over medium-high heat. Add ground beef, onion, bell pepper, mushrooms, chili powder, Worcestershire sauce, salt, and pepper.
- 3
Cook until meat is browned, breaking it up as it cooks. Drain excess fat.
- 4
Add tomato soup, cream-style corn, and canned tomatoes with green chiles. Stir to combine.
- 5
Simmer for 30 minutes over low heat.
- 6
Add the cooked, well-drained noodles and stir to combine.
- 7
Pour into a large greased casserole dish. Let cool slightly, then bake uncovered for 1 hour at 325 degrees F.
- 8
Serves 10 to 12.