Ingredients

3 1/2 C.(s) browned/seasoned freezer mix
1 can corn (8 ounce(s)), whole kernel
1 can tomato sauce (8 ounce(s))
1/4 C.(s) ripe olives halved, pitted
4 ounce(s) noodles uncooked
2 C.(s) water
1 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 C.(s) cheddar cheese shredded

Cooking Instructions

Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in corn (with liquid) and remaining ingredients. To cook in skillet: heat mixture to boiling. Reduce heat and simmer uncovered, stirring occasionally, until noodles are tender, about 20 minutes. To cook in oven: pour mixture into ungreased 2 quart casserole. Cover and bake in 375′ oven 30 minutes, stirring occasionally. Uncover and bake until mixture thickens, about 15 minutes.
 
 
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