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Roundup Supper

By: Edna Irick

"I often serve this tangy dish to the cowboys when we work the cattle on our ranch. To save time, I assemble it the day before, refrigerate it and bake it the next day.--Edna Irick, Bryan, Texas"

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
8 ounces wide egg noodles, cooked and drained
1 pound process American cheese, cubed
1 (14.75 ounce) can cream-style corn
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies, undrained
1 (4 ounce) can mushroom stems and pieces, drained
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 30 minutes or until heated through.