Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Farmer Jed Casserole




Source of Recipe


cdkitchen.com


List of Ingredients




1 pound lean ground beef
1/2 pound elbow macaroni
1 can corn
1 small onion diced
1 can tomato soup
1 can (8 oz. size) tomato sauce
1 1/2 cup shredded cheddar cheese
1 can sliced black olives






Recipe



Fry onion and ground beef until juices run clear. Drain.

Cook macaroni according to directions. Drain and pour into large casserole dish.

Mix in remaining ingredients reserving 1/2 cup of cheese. Mix until well combined. Top with remaining cheese.

Bake at 350 until warmed through and cheese is bubbly.