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Ingredients: 1/8 Quart(s) milk 1 drained button mushroom 1 undiluted tomato soup 1 drained corn 163/2500 Pound(s) butter 1 Pound(s) mashed, minced garlic 1 chopped celery 1 chopped onion 1/2 Pound(s) or 8 ounces egg noodles 1 Pound(s) lean ground beef 2 Ounce(s) salt 1 Ounce(s) black pepper 1 27/625 Pound(s) shredded cheddar cheese Directions: Brown beef in a large skillet over medium heat, stirring to break up meat. Drain off fat. Add drained beef to the cooked drained noodles; set aside. In the same skillet, saute onion, celery, and garlic in melted butter until tender, about 6 to 8 minutes. Add to the beef and noodle mixture. Stir in corn, soup, mushrooms, milk, salt, and pepper. Blend well. Turn mixture into a large casserole or baking dish and sprinkle with the cheese. Bake uncovered at 400° for 25 to 30 minutes or until hot and bubbly.
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