Indian Summer Casserole

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Pre-Notes

This recipe will make 2 (9x7 inch casserole dishes). One can be frozen and thawed for later use.

Ingredients

1. 1 (12 oz) pkg extra-wide noodles
2. 1.5 lb lean ground beef or turkey
3. 1 medium green bell pepper, coarsley chopped
4. 1 medium red bell pepper, coarsley chopped
5. 2 medium onions, chopped
6. 1 (10 oz) pkg frozen whole kernel corn
7. 2 (10 3/4 oz) cans condensed golden mushroom soup
8. 1 (8 oz) pkg fresh mushrooms, chopped
9. 4 oz cream cheese, cut up, 113 g
10. 2/3 c milk, 160 g
11. 2 T Worcestershire sauce, 34 g
12. salt
13. pepper

Instructions

1. Preheat oven to 350°F.
2. Cook noodles according to package directions, drain and rinse.
3. Cook ground beef or turkey in a 4 quart Dutch oven until brown. Drain well.
4. Add green pepper, red pepper, and onion. Cook and stir for 2 minutes..
5. Add corn, soup, mushrooms, cream cheese, milk and Worcestershire sauce. Heat and stir until cheese melts.
6. Gently stir in noodles.
7. Divide and spread into 2 9x7 inch ungreased casserole dishes.
8. Bake, covered, in a 350°Foven for 20 to 25 minutes.

Picture of Recipe