Beef Noodle Casserole

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

1. Cook noodles according to package directions; drain and set aside.
2. Saute celery, onions and pepper in margarine in a large Dutch oven until tender.
3. Add beef and cook until browned, stirring occasionally.
4. Drain.
5. Stir in mushrooms, corn and the rest of the ingredients.
6. Add noodles; spoon mixture into a greased deep three-quart casserole.
7. Cover and bake at 325u0b0 for 25 minutes or until hot and bubbly.
8. Sprinkle with cheese and bake, uncovered, three minutes or until cheese melts.
9. Yield:
10. 6 to 8 servings.

egg noodles, mushrooms, celery, onions, green pepper, margarine, lean ground beef, tomatoes, creamstyle, tomato soup, oregano, salt, pepper, garlic powder, worcestershire sauce, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235910 (may not work)