Ingredients:
2 pounds ground beef
1 large onion, chopped
8 ounces wide egg noodles, cooked and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) peas, drained
1 can (8 ounces) mushroom stems and pieces, drained
4 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups whole milk
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a greased roasting pan. Stir in the noodles, corn, peas and mushrooms.
In a large saucepan, combine 2-1/2 cups cheese with the remaining ingredients. Cook and stir over low heat until cheese is melted. Pour over noodle mixture and mix well. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutritional Facts:
1 each: 356 calories, 18g fat (10g saturated fat), 85mg cholesterol, 985mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 24g protein.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.