Ingredients
1 package (12 ounces) wide egg noodles1 pound ground beef1/2 pound bulk pork sausage3 tablespoons chopped onion1/4 teaspoon garlic powder1 can (14-3/4 ounces) cream-style corn1 can (14-1/2 ounces) stewed tomatoes, cut up1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup chopped pimiento-stuffed olives2 tablespoons minced fresh parsley1-1/2 cups (6 ounces ) shredded cheddar cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, pork sausage, onion and garlic powder over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, soup, olives and parsley; heat through.
Drain pasta; stir into meat mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.
