Spanish Noodle Casserole

• 1/4 c. cooking oil
• 3/4 c. onion, chopped
• 1/4 c. bell pepper, chopped
• 1 1/2 lb. ground chuck
• 1 can tomato soup
• 1 (15 oz.) can tomato sauce
• 4 oz. can pimentos
• 1 can creamed corn
• 1/4 tsp. dry mustard
• 2 Tbsp. chili powder
• 2 tsp. salt or less
• pepper to taste
• 2 (5 oz.) pkg. flat noodles, cooked and drained
• small can ripe olives, chopped
• shredded Cheddar cheese

1. Preheat oven to 350u0b0.
2. Lightly brown ground chuck, bell pepper and onion in oil.
3. Add tomato soup, tomato sauce, pimentos, olives and corn.
4. Mix in dry mustard, chili powder, salt and pepper.
5. In a buttered 3-quart casserole dish, alternate layers of noodles and sauce.
6. Top with Cheddar cheese.
7. Bake at 350u0b0 for 30 minutes or until bubbly.

cooking oil, onion, bell pepper, ground chuck, tomato soup, tomato sauce, pimentos, corn, dry mustard, chili powder, salt, pepper, flat noodles, ripe olives, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250018 (may not work)