1 lb. ground beef (chuck), browned & seasoned
1 lg. onion, slightly cooked
1 bell pepper, slightly cooked
1 can whole kernel corn
1 can green peas
1/2 can cream of mushroom soup
1 (12 oz.) pkg. egg noodles
8 oz. Velveeta cheese

After browning the ground beef, add the onion and bell pepper that have been slightly cooked. Add the corn and peas and the 1/2 can of mushroom soup. Simmer 30 minutes. Cook the egg noodles as directed on package. Drain and add 4 ounces Velveeta cheese. Place remaining soup and 4 ounces cheese, heat until blended. Put meat mixture and noodles in casserole. Pour soup and cheese over it. Bake at 400 degrees for 10 minutes. NOTE: May divide and freeze. Makes 2 12"x8" dishes.