this recipe looked good, but since we don't like olives we decided not to include them in the casserole. Not sure if it was this that made this casserole a bit bland, but it was definitely missing "somthing"... a bit more heat would have been good too.... it also used do many pots to make. in conclusion, I wouldn't make this again without some serious modifications, which would then make it a different recipe!

• 12 ounce bag egg noodles
• 1 medium white onion, peeled and chopped
• 1 bell pepper, seeded, ribs removed, chopped fine
• 3 minced clove of garlic
• Grapeseed oil or olive oil for sautéing
• 1 1/2 pounds ground round beef
• Salt
• 4 ounces mushrooms, sliced
• 1 28-ounce can tomatoes
• 1 1/2 cups frozen corn (can use canned corn or creamed corn)
• 1 15-ounce can of black olives, strained and chopped
• 1 pound cheddar cheese, grated

• Pre-heat the oven to 350 degrees and bring a large pot of salted water to a boil for the egg noodles.
• Heat 2 Tbsp of oil on medium high heat in a large, heavy bottomed pot. Add the onions and bell pepper and sauté until softened.
• Add garlic and cook for a minute more.
• Add the tomatoes, breaking them up with your fingers or a knife, if you are using whole canned tomatoes.
• Bring to a simmer and let cook for 10 minutes.
• Lower the heat to warm.
• In a separate skillet, heat to medium-high.
• Add a couple of tablespoons of oil to the pan and brown the meat, working in batches.
• Break up about half of the ground beef into the pan.
• Do not stir, but let sit and cook for a minute or two until brown.
• Sprinkle a little salt over the meat while cooking.
• Once brown on one side, stir the meat a little to get the other sides browned.
• Once the meat is thoroughly browned, use a slotted spoon to remove the meat from the pan and put it in with the tomatoes, onions, and peppers.
• Brown the second batch of ground beef the same way.
• sing the same pan that you had used for browning the beef, sauté the mushrooms in the remaining oil and beef drippings.
• Once browned, add the mushrooms to the beef and tomato mixture.
• While the mushrooms are cooking, add the egg noodle pasta to the boiling water.
• Cook as directed, about 4-5 minutes.
• Strain when cooked, but still a little firm (al dente).
• Add egg noodles, corn, chopped olives, and about two thirds of the cheese to the large pot of beef and tomato mixture.
• Gently mix in.
• Transfer mixture to a large casserole dish, or to two casserole dishes if you don't have one that is large enough.
• Sprinkle remaining cheese on top of casserole(s).
• Place in the oven.
• Cook for 30 minutes (can go as long as an hour).