1 package (8 ounces) egg noodles
2 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 jar (2 ounces) sliced pimientos, drained
2 tablespoons chopped jalapeno pepper
1-1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups shredded cheddar cheese
Cook noodles according to package directions.
Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next 10 ingredients. Drain noodles; stir into mixture.
Transfer to a greased 13×9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
