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MORE - CASSEROLE 
1 lb. ground beef
1 c. chopped onion
1 pkg. (8 oz.) egg noodles, cooked
1 pkg. (10 oz.) frozen peas, thawed
1 can (12 oz.) corn, drained
1 can (8 oz.) mushroom pieces, drained (fresh ones optional)
1 can water chestnuts, diced & drained (optional)
1 can condensed cream of mushroom soup
1 1/4 c. milk
1 tbsp. chili powder (or to taste)
1 tbsp. Worcestershire sauce
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 lb. (4 c.) sharp Cheddar cheese, shredded

Brown meat and onions, spoon off drippings. Spoon into 4 quart casserole dish. Add next 5 ingredients and toss well. Set aside.

In medium saucepan, heat soup and remaining ingredients except cheese. Stir in 3 cups of the cheese and heat (reserve 1 cup cheese for top), stirring with wire whisk until cheese is melted. Pour over meat and vegetable mixture and stir until well mixed. (May be prepared in advance to this point and frozen.)

Cover with foil and bake about 40 minutes at 350 degrees. Remove foil and sprinkle with remaining cheese. Continue cooking 5 more minutes.

To freeze: Stir in all cheese. Spoon into 2 (12 x 8 inch) casserole dishes. Cover with foil and freeze. Place frozen in oven at 350 degrees for 1 1/2 hours.

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