Combination Casserole

• 2 lb. lean ground beef
• 1 bell pepper, chopped
• 1 onion, chopped
• 8 oz. wide egg noodles
• 1 (16 oz.) can creamed corn
• 1 (8 oz.) can tomato sauce
• 1 (10 oz.) can tomato soup
• 1 (4 oz.) can mushrooms (undrained)
• 1 (10 oz.) can Ro-Tel tomatoes
• 1 (2 1/4 oz.) sliced ripe olives
• 1 (4 oz.) jar chopped pimento
• 1 1/2 tsp. celery salt
• 1/2 tsp. chili powder
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 8 oz. shredded Cheddar cheese

1. Saute beef, bell pepper and onion until beef is cooked.
2. Drain fat and set aside.
3. Cook noodles until just tender.
4. Drain and set aside.
5. Add all remaining ingredients except cheese to the beef. Mix well, then add noodles.
6. Mix well.
7. Pour mixture into a large baking dish and cover with aluminum foil.
8. Bake at 350u0b0 for 50 minutes.
9. Uncover, sprinkle with cheese and return to oven for 10 more minutes.

lean ground beef, bell pepper, onion, egg noodles, corn, tomato sauce, tomato soup, mushrooms, rotel tomatoes, olives, pimento, celery salt, chili powder, dry mustard, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318250 (may not work)