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6 ounces egg noodle bows
1 medium onion, chopped
2 tablespoons oil or fat
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
1 can (4 ozs) mushroom pieces, drained
1 can (1 lb, 1 oz) cream-style corn
1 can tomato soup
1 cup shredded sharp Cheddar cheese

Cook noodles according to directions on package. Drain. Pan-fry onion in oil 1 minute in a large skillet or deep kettle. Add beef, salt and pepper, and cook and stir until pink color of meat disappears. Add mushrooms, corn, soup, and cooked noodles. Pour into a 2-quart casserole, sprinkle with cheese, and bake in a moderate oven (350F) 30 minutes. Serve hot. Yield: 8 servings.