1 pound hamburger or ground beef
1 medium onion, peeled and chopped
1 medium green pepper, chopped (optional)
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1/4 teaspoon pepper
1 jar (11 ounces) salsa
5 cups uncooked medium egg noodles
1 can (28 ounces) diced tomatoes, undrained
1 cup water
1 cup (4 ounces) shredded cheddar cheese or blend of cheddar, Monterey Jack and American cheeses
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Top with the green pepper, corn and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Top with noodles. Pour tomatoes and water over all. Cover and cook on low for 4 hours or until noodles are tender. Sprinkle with cheese just before serving.
1 medium onion, peeled and chopped
1 medium green pepper, chopped (optional)
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1/4 teaspoon pepper
1 jar (11 ounces) salsa
5 cups uncooked medium egg noodles
1 can (28 ounces) diced tomatoes, undrained
1 cup water
1 cup (4 ounces) shredded cheddar cheese or blend of cheddar, Monterey Jack and American cheeses
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Top with the green pepper, corn and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Top with noodles. Pour tomatoes and water over all. Cover and cook on low for 4 hours or until noodles are tender. Sprinkle with cheese just before serving.