Melt fat in a skillet. Add onion and fry until lightly browned. Add meat, cook and stir until beef is no longer pink. Add the tomato soup, water and uncooked noodles. Cook until noodles are tender, stirring often. Season to taste. Add corn and mushrooms to the mixture, and stir. Top with the shredded cheese. Bake in a moderate oven 350 degrees for about 45 minutes.
Horkay’s revisions!
Notes: We usually make this using just one can of regular corn rather than cream style, put in liquid and all. Also, we used regular tomato soup. Noodles, we used elbows or ditalini. Also added a 15-ounce can of diced tomatoes – liquid and all. Used many different kinds of cheese, whatever is available.
Not sure we ever baked it, just from the stovetop to the table.
From an old paper back cookbook Nancy found called The Meat and Poultry Cook Book.
