Charlene's Recipe

Meaty noodle casserole

Category: Casseroles and Skillets

1 pkg. (12 oz.) wide egg noodles
1 lb. ground beef
1/2 lb. bulk pork sausage
3 T. chopped onion
1/4 t. garlic powder
1 can (14-3/4 oz.) cream style corn
1 can (14-1/2 oz.) stewed tomatoes, cut up
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 cup chopped pimiento-stuffed olives (we used sliced salad olives)
2 T. minced fresh parsley
1 1/2 cups (6 oz.) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, pork sausage, onion and garlic powder over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, soup, olives and parsley, heat through.

Drain pasta; stir into meat mixture. Transfer to a greased 13-in. by 9-in. baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Let sit 5-10 minutes before serving.

Yield: 8 servings

Black olives may be substituted for green olives, or omitted.