Cook Time: 60 minutes
Ingredients:
- 1 pound lean ground beef
- 1 medium onion, quartered, sliced
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 2 cups fine noodles, about 4 ounces (uncooked)
- 1 can (about 15 ounces) cream-style corn
- 1 can (10 3/4 ounces) condensed cream of celery or cream of mushroom soup
- 1 soup can of water
Preparation:
In a skillet, brown ground beef, breaking up into chunks. Drain off grease; stir in onion, salt, pepper, and Worcestershire sauce. Continue to cook, stirring constantly, for about 3 minutes. Spoon mixture into a greased 2-quart baking dish. Top with the uncooked noodles. Combine corn, soup, and water in a saucepan over medium heat. Bring to a boil, stirring constantly. Pour sauce over noodles; stir gently so sauce will flow down to bottom and cover ingredients evenly. Cover dish and bake at 350° for 45 to 60 minutes, until noodles are tender.Serves 4.
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