Ingredients:
2 lbs ground beef
1 large onions, chopped
1 -2 tablespoon fresh minced garlic ( or to taste)
1 medium green peppers, chopped
1/4 cup grated parmesan cheese ( or to taste)
1 (14 3/4 ounce) cans cream-style corn
1 (10 3/4 ounce) cans condensed tomato soup, undiluted
1 (8 ounce) cans tomato sauce
1/3-1/2 cup sliced pimientos, drained
2 tablespoons chopped jalapeno peppers ( or to taste)
salt and pepper
1/2-1 teaspoon chili powder
1/4-1/2 teaspoon ground mustard powder ( or 1 Tbsp prepared mustard or Dijon)
1 -2 cup canned sliced mushrooms
1 (8 ounce) packages medium egg noodles, cooked and drained
2 cups shredded cheddar cheese, mixed with mozzarella cheese ( or marble cheese is good also)
Directions:
In a large skillet, cook the beef with the onion, garlic and green pepper over medium heat until the beef is no longer pink and the veggies are tender; drain any fat, and mix in the 1/4 cup grated Parmesan cheese.
Transfer to a large mixing bowl.
Add in all of the following ingredients, except for the cooked noodles and the shredded cheese; mix very well to combine.
Add in the cooked egg noodles; mix to combine.
Transfer to a 13 x 9-inch greased baking dish.
Sprinkle with more grated Parmesan cheese if desired.
Top/sprinkle with the 2 cups grated cheese.
Bake at 350 degrees for 45 minutes, or until heated through.
Servings: 9
Time preparation: 35 min.
Time total: 80 min.