1 lb. ground beef
1/2 lb. bulk sausage
1 c. chopped onion
1 green pepper, chopped
1 (12 oz.) can whole kernel corn
1 (4 oz.) can mushroom pieces and stems
1 (10 oz.) can tomato soup
1 (8 oz.) can tomato sauce
1/3 c. sliced, stuffed olives
1 clove garlic, minced
1 tsp. salt
1 (8 oz.) pkg. Cheddar cheese
1 (8 oz.) pkg. wide noodles

Brown the meat and skim off fat. Add chopped onion, green pepper, well-drained corn, tomato soup and sauce, olives, garlic and salt. Shred the cheese and reserve half of it. Cook the noodles 5 minutes and drain well. Add noodles and half of the shredded cheese to meat mixture.

Turn into 3-quart casserole. Scatter remaining cheese over top. Cover and bake at 350 degrees for about 35 minutes. Uncover and bake about 10 minutes longer. Makes 10 to 12 servings. This can be baked in 2 smaller casseroles, one for immediate serving, the other for freezing.