Spanish Casserole

Author: Killis Haraway

Ingredients:

12 Oz large egg noodles
1 15 Oz can black olives (chop in halves)
1 15 Oz can white corn
1 Lb ground sirloin
2 C mozzarella cheese (shredded)
2 C Monterey jack cheese (shredded)
4 Tbs sour cream
1 bell pepper diced
1 onion diced
1/2 stick butter

Method:

Chop all vegetables and shed cheese. Brown ground beef over medium heat and set meat over to one side of the pan. Add half of the butter to the pan and sauté vegetables until tender. Mix meat and vegetables with corn and black olives. Incorporate well. Reduce the heat to low. In a stock pot boil the noodles for 6 minutes. Drain and add butter to the noodles and mix in sour cream. Add meat mixture and stir or fold to incorporate. In a greased casserole dish layer the meat/noodle mixture with cheese. Place remaining cheese on top of casserole and bake in a 350F oven for 30 minutes.