Beef Noodle Casserole

• 1 package (8 ounces) egg noodles
• 2 pounds ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 can (8 ounces) tomato sauce
• 1 jar (2 ounces) sliced pimientos, drained
• 2 tablespoons chopped jalapeno pepper
• 1-1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1-1/2 cups shredded cheddar cheese

1. Cook noodles according to package directions.
2. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next 10 ingredients. Drain noodles; stir into mixture.
3. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350u0b0 for 45 minutes or until heated through.
4. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

egg noodles, ground beef, onion, green pepper, creamstyle corn, tomato soup, tomato sauce, pimientos, jalapeno pepper, salt, chili powder, ground mustard, pepper, mushrooms, cheddar cheese

Taken from www.tasteofhome.com/recipes/beef-noodle-casserole/ (may not work)