|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 21g||104%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 1 pound lean ground beef
- 1 medium onion (quartered, sliced)
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 2 cups fine noodles (about 4 ounces, uncooked)
- 1 (about 15 ounces) can cream-style corn
- 1 (10 3/4 ounces) can condensed cream of celery or cream of mushroom soup
- 1 soup can of water
Gather the ingredients.
Preheat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish.
In a large skillet or saute pan, brown the ground beef, breaking it up into chunks as it cooks.
Drain off excess grease; stir in onion, salt, pepper, and Worcestershire sauce. Continue to cook, stirring constantly, for about 3 minutes.
Spoon mixture into the prepared baking dish. Top with the uncooked noodles. Combine corn, soup, and water in a saucepan over medium heat. Bring to a boil, stirring constantly. Pour sauce over noodles; stir gently to blend the sauce with the noodles and ground beef.
Cover dish and bake for 45 to 60 minutes, until the noodles are tender.
Serve and enjoy!
Add about 1/2 to 1 cup of diced bell pepper to the skillet along with the onions.