2 lbs. lean hamburger meat
2 tbsp. cooking oil
1/2 sm. bell pepper, chopped fine
1 lg. onion, chopped fine
1 can cream of mushroom soup
1 can tomato soup, undiluted
1 can corn niblets, drained
1/2 lb. Velveeta cheese, shredded or grated
Salt, pepper or chili powder to taste (use salt sparingly, as soups are salty)
1 (7 oz.) pkg. thin egg noodles, cook according to directions on package, drain and set aside

Wilt onion in oil. Add meat and brown. Add bell pepper. Simmer until soft. Add soups. Simmer about 10 minutes. Add corn, noodles and cheese. Add seasonings. Simmer 5 or 10 more minutes until cheese is melted. Mix well. Spray 9 x 14 inch casserole dish or pan with Pam. Pour mixture into dish. Bake at 325 degrees approximately 30 minutes. Cover with foil if mixture tends to brown.

Sprinkle with grated Velveeta and sliced black olives. Bake 5 more minutes to melt cheese. Serves 6 easily as main dish. Just add salad and hot bread! Cool leftovers and refrigerate or cook and freeze.