From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Brown meat and onion in oil in Dutch oven. Add tomato sauce and noodles; cook, covered, until noodles are tender, stirring occasionally. Add corn and olives. Season with salt and pepper. Spoon into casserole, and top with grated cheese. (If deep casserole is used, make 2 layers of meat mixture and cheese.) Bake at 350 degrees for about 30 minutes, until bubbly.
SERVES: 6
- 1 pound ground round steak
- 1 onion, chopped
- 2 tablespoons cooking oil
- 5 cans (8-ounces each) tomato sauce
- 6 ounces (3-1/2 cups) uncooked noodles
- 1 can (1 pound) creamed corn
- 1 can (6 ounces) pitted ripe olives, halved
- Salt and pepper
- 1/2 pound Swiss cheese, grated
Brown meat and onion in oil in Dutch oven. Add tomato sauce and noodles; cook, covered, until noodles are tender, stirring occasionally. Add corn and olives. Season with salt and pepper. Spoon into casserole, and top with grated cheese. (If deep casserole is used, make 2 layers of meat mixture and cheese.) Bake at 350 degrees for about 30 minutes, until bubbly.
SERVES: 6
