Some Now and Some Later Meat Dish

Margaret B. Williams
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 lbs ground sirloin beef
  • 2 pods garlic, chopped
  • 2 bell peppers, chopped
  • 2 onions, chopped
  • 1 can tomato soup
  • 1/2 lb mild Cheddar cheese, grated
  • 3/4 stick margarine
  • 1 can water (use soup can)
  • 1 can white cream style corn
  • Large package wide noodles
  • 1 can ripe olives, chopped (optional)
  • Salt and pepper to taste

Cook ground beef, garlic, bell pepper, and onions until tender in margarine. Stirring as it cooks, add tomato soup and water, white cream style corn, and olives (optional). Mix all together and cook large package of noodles. Alternate in casserole, noodles, and meat mixture in layers. Heat until bubbly. Topping with cheese. This can be frozen, however, do not freeze with cheese, top with cheese just before cooking.





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