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Italian Casserole

1-1/2 pounds bulk Italian sausage
1-1/2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder
2 cans (8-3/4 ounces each) whole kernel corn, drained

Printed from tasteofhome.com Sep 6, 2008

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Italian Casserole cont.

2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 package (16 ounces) wide noodles, cooked and drained
8 ounces cheddar cheese, cut into strips

In a Dutch oven over medium heat, cook sausage, beef, onion and green
pepper until meat is no longer pink; drain. Add the tomato sauce,
tomato paste, water and seasonings; bring to a boil. Reduce heat;
cover and simmer for 15 minutes. Add corn and olives. Cover and
simmer for 5 minutes. Stir in noodles. Pour into two greased
13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at
350° for 25-30 minutes or until heated through.

Yield: 16-20 servings.