West of the Pecos Casserole

A topping of grated Monterey Jack or Cheddar cheese makes this dish special. This can be made a day or two ahead.

Yield: 12 servings

Ingredients

• 1/2 cup (1 stick) butter
• 2 pounds lean ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 (6 ounce) can sliced mushrooms
• 2 teaspoons chili powder (or more)
• 1/4 cup Worcestershire sauce
• Salt and pepper, to taste
• 1 can tomato soup
• 1 (1 pound) can cream-style corn
• 1 (1 pound) can tomatoes and green chiles
• 1 (12 ounce) package noodles, cooked and drained very well

Instructions

1. Melt butter in a heavy skillet or kettle.
2. Add meat, onion, pepper, mushrooms, chili powder, Worcestershire sauce, salt and pepper; cook until meat is brown.
3. Add soup, corn and tomatoes; simmer for 30 minutes.
4. Add cooked noodles.
5. Pour into large casserole and let cool.
6. Bake for 1 hour at 325 degrees F.

Attribution

Recipe credit: from the Jane Hay cookbook Cooking for You All, published in 1959. She lived in Pecos, Texas and was a great cook!