West of the Pecos Casserole
(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
Melt butter in a heavy skillet or kettle. Add meat, onion, pepper, mushrooms,
chili powder, Worcestershire sauce, salt and pepper; cook until meat is brown.
Add soup, corn and tomatoes; simmer 30 minutes.
Add cooked noodles. Pour into large casserole and let cool. Bake 1 hour at 325
A topping of grated Monterey jack or Cheddar cheese makes this dish special.
This can be made a day or two ahead.