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West of the Pecos Casserole
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/2 cup (1 stick) butter
pounds lean ground beef
large onion, chopped
green bell pepper, chopped
(6 ounce) can sliced mushrooms
teaspoons chili powder (or more)
/4 cup Worcestershire sauce
Salt and pepper, to taste
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1
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can tomato soup
(1 pound) can cream−style corn
(1 pound) can tomatoes and green chiles
(12 ounce) package noodles, cooked
and drained very well
Melt butter in a heavy skillet or kettle. Add meat, onion, pepper, mushrooms, chili powder,
Worcestershire sauce, salt and pepper; cook until meat is brown. Add soup, corn and tomatoes;
simmer 30 minutes.
Add cooked noodles. Pour into large casserole and let cool. Bake 1 hour at 325 degrees F.
Serves 12.
West of the Pecos Casserole
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