** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook and stir the meat and onion in a large skillet until the meat is brown.
2. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients.
3. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
4. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
5. Cover and bake in a 375 degree F oven for 30 minutes, stirring occasionally.
6. Uncover and bake until the mixture thickens, about 15 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Cheese, Corn, Beef, Onion allergies.
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