Mexican Casserole Serves 12

1 lb ground beef

1 can 15 oz creamed corn

1 can tomato soup

½ lb of sliced American cheese

1 onion, chopped

1 green pepper, chopped

1 8oz package of egg noodles

Preheat the oven to 350°.

Place the meat in a large skillet break apart and simmer covered for several minutes. Do not brown.

Add the onion, green pepper, corn, and the soup; cover and cook slowly, frequently stirring until the vegetables are tender.

Cook the noodles in salted water as directed on the package and drain.

Layer the noodles, cheese, and vegetable meat mixture in a large greased casserole until all has been used.

Bake for 30 minutes or until heated through.