2 lbs. ground beef
2 cans corn kernels (16 oz. size)
2 cans tomato soup
4 cans water
2 lg. onions
2 lg. green peppers
1 (16 oz.) can black olives
2 sticks butter
1 (16 oz.) bag broad egg noodles
Grated Parmesan or Romano cheese
1 tsp. tomato paste

In large skillet, saute diced onions and slices of green peppers until onions are clear and peppers are soft. Remove from skillet and discard left over butter. Add ground beef and saute until cooked. Empty beef, onions, and peppers into large soup pot. Add tomato soup, water, noodles and tomato paste and boil until noodles are soft. Add corn and olives that have been sliced into rings and place in large casserole. Cover with grated Parmesan or Romano cheese, dot the top with butter, and bake at 375 degrees approximately 45 minutes, or until brown and sides bubble. Even better reheated the second day! Just use some more cheese and butter on top.