Roundup Supper Recipe

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I often serve this tangy dish to the cowboys when we work the cattle on our ranch. To save time, I assemble it the day before, refrigerate it and bake it the next day.—Edna Irick, Bryan, Texas
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8-10 servings

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1/2 cup chopped green pepper
  • 8 ounces wide egg noodles, cooked and drained
  • 1 pound process cheese (Velveeta), cubed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 358 calories, 16 g fat (9 g saturated fat), 73 mg cholesterol, 951 mg sodium, 32 g carbohydrate, 3 g fiber, 22 g protein.

Directions

  1. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Yield: 8-10 servings.
Originally published as Roundup Supper in Taste of Home Ground Beef Cookbook 1999, p2

Nutritional Facts

1 serving (1 each) equals 358 calories, 16 g fat (9 g saturated fat), 73 mg cholesterol, 951 mg sodium, 32 g carbohydrate, 3 g fiber, 22 g protein.

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