Potluck Hot Dish

• 1 pound ground pork
• 1 pound ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 package (7 ounces) elbow or ring macaroni, cooked and drained
• 2 cans (14-3/4 ounces each) cream-style corn
• 2 cans (10-1/2 ounces each) condensed chicken with rice soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Seasoned salt to taste
• 1/2 cup dry bread crumbs
• 2 tablespoons butter, melted

1. Preheat oven to 350u0b0. In a 6-qt. stockpot, cook pork, beef, onion and green pepper over medium heat 10-12 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in macaroni, corn, soups and seasonings.
2. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix bread crumbs and butter; sprinkle over top. Bake, covered, 45 minutes. Bake, uncovered, 15 minutes longer or until heated through. Freeze option: Transfer meat mixture to a greased 13x9-in. baking dish, reserving buttered bread crumbs for topping when baking. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Prepare bread crumbs as directed; sprinkle over top. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

ground pork, ground beef, onion, green pepper, ring macaroni, corn, rice soup, condensed cream, salt, pepper, salt, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/potluck-hot-dish/ (may not work)