| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

An old fashioned basic casserole.

Ground Beef and Pasta Casserole

2 pounds lean ground beef
Salt and pepper, to taste
1 (4-ounce) can green chili peppers, diced
1/2 to 3/4 cup chopped onion
1 (14 to 16-ounce) can white shoepeg corn, undrained
1 (10.75-ounce) can tomato soup
1 (8-ounce) can tomato sauce
6 ounces medium-wide egg noodles
1 cup grated cheddar cheese
1/2 cup picante sauce

1. In skillet over medium-high heat, brown ground beef chili peppers, onion, salt and pepper.
2. In separate sauce pan, combine corn, tomato soup and tomato sauce. Heat over medium about 5 minutes.
3. Cook egg noodles according to package directions.
4. Combine all ingredients, except cheese, in a large bowl. Pour into a greased 9x13-inch ovenproof baking dish. Top with cheese.
5. Cook in preheated 350°F oven 30 minutes or until heated through.

Serves 4 to 6.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.