Beefy Noodle Casserole

• 1 (5 oz.) pkg. fine egg noodles
• 1/2 c. sliced fresh mushrooms
• 1/2 c. diced celery
• 1/4 c. onion, chopped
• 1/4 c. green peppers, chopped
• 2 Tbsp butter or margarine, melted
• 1-1/3 lb. lean ground beef
• 1 (16 oz.) can whole tomatoes, undrained and chopped
• 1 (17 oz.) can cream style corn
• 1 (10 3/4 oz.) can tomato soup, undiluted
• 1 tsp. dried whole oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. garlic powder
• 2 tsp. Worcestershire sauce
• 1 c. (4 oz) shredded American cheese

1. Cook noodles according to package directions, drain and set aside.
2. Saute mushrooms, celery, onion, and green pepper in butter in a large Dutch oven until tender.
3. Add beef, cook until browned, stirring occasionally.
4. Drain, stir in next 8 ingredients (dried oregano, salt
5. pepper, garlic, Worcestershire sauce, chopped tomatoes, creamed style corn and tomato soup).
6. Add noodles, spoon mixture into a greased deep 3 quart casserole.
7. Cover and bake at 325u0b0 for 25 minutes or until hot and bubbly.
8. Sprinkle with cheese and bake uncovered 3 minutes or until cheese melts.
9. Yield:
10. 6 to 8 servings.

egg noodles, mushrooms, celery, onion, green peppers, butter, lean ground beef, tomatoes, cream style corn, tomato soup, oregano, salt, pepper, garlic powder, worcestershire sauce, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83158 (may not work)