olives, pitted and halved
cheddar cheese, shredded
1Cook and stir the meat and onion in a large skillet until the meat is brown.
2Drain off the excess fat.
3Stir in the UNDRAINED corn and the rest
of the ingredients.
4TO 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.
6TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
7Cover and bake in a 375 degree oven for 30 minutes, stirring occasionally.
8Uncover and bake until the mixture thickens, about 15 minutes.