1 (5 oz.) pkg. fine egg noodles
1/2 c. sliced fresh mushrooms
1/2 c. diced celery
1/4 c. onion, chopped
1/4 c. green peppers, chopped
2 tbsp butter, melted
1-1/3 lb. lean ground beef
1 (16 oz.) can whole tomatoes, undrained and chopped
1 (17 oz.) can cream style corn
1 (10 3/4 oz.) can tomato soup, undiluted
1 tsp. dried whole oregano
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. garlic powder
2 tsp. Worcestershire sauce
1 c. (4 oz) shredded American cheese

Cook noodles according to package directions, drain and set aside. Sauté mushrooms, celery, onion, and green pepper in butter in a large Dutch oven until tender. Add beef, cook until browned, stirring occasionally. Drain, stir in next 8 ingredients (dried oregano, salt pepper, garlic, Worcestershire sauce, chopped tomatoes, creamed style corn and tomato soup). Add noodles, spoon mixture into a greased deep 3 quart casserole. Cover and bake at 325°F for 25 minutes or until hot and bubbly. Sprinkle with cheese and bake uncovered 3 minutes or until cheese melts.

Yield: 6 to 8 servings.