West of Pecos Casserole

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This recipe is a cinch to put together and much most satisfying to serve your family than a boxed casserole dinner.

I've seen this recipe in many places so I'm not sure where it originated but I first made it after finding it in an old Hill Country cookbook.

Ingredients

2 pound ground beef
1 onion, chopped
1 green pepper, chopped
2 tsp chili powder (I used 3)
1/4 cup Worcestershire sauce
salt and pepper to taste
1 small can sliced mushrooms (drained)
1 can tomato soup (undiluted)
1 can Rotel (original flavor)
1 can creamed corn
1 12 oz box noodles (I used elbow macaroni)

Instructions

In large pan, brown ground beef, with onions, green pepper, chili powder, Worcestershire sauce. Cook until meat is completely cooked. Drain excess grease. Salt and pepper to taste.

Add tomato soup, Rotel, and creamed corn, stirring to combine well. Simmer for 30 minutes.

Add in cooked pasta, pour into a large casserole dish and bake for 1 hour at 350F.

Serve with cheese as a garnish if desired.

Serves 12.

Serve with a fresh batch of buttermilk biscuits. Click on photo for the recipe.