Mexicorn Noodle Casserole

Description
Purchased from Patterson Estate in Tyler, Texas in 1992. Date and source unknown but this one is a huge hit at my house but another big hit at my house.

Ingredients

 * 1 can Mexicorn
 * 1 small bag egg noodles
 * 2 cans cream of mushroom soup
 * 1 large white onion, chopped
 * 1-1/2 pounds lean ground sirloin
 * 1 pound grated sharp cheddar cheese
 * 1 can tomato soup
 * 1 can tomato paste
 * Salt and pepper to taste

Directions

 * 1) Chop onion and saute in a little oil until clear.
 * 2) Add ground beef and cook slowly, stirring to prevent sticking.
 * 3) Cook until light in color and meat is done, but do not brown. Drain.
 * 4) Boil noodles in salted water until tender. Drain.
 * 5) Mix all ingredients together and pour into a large casserole dish.
 * 6) Cook in a preheated 350 oven until bubbly and beginning to brown.

Contributed by
Cat's Recipes Y-Group