Served as main course. Non-vegetarian dish. Speciality: Reduced Carbs diet.

2 lbs ground Beef

1 large Onion, chopped

1-2 Tablespoon fresh minced Garlic (or to taste)

1 medium Green Pepper, chopped

1/4 cup grated Parmesan Cheese (or to taste)

1 (14 3/4 ounce) can cream-style Corn

1 (10 3/4 ounce) can condensed Tomato Soup, undiluted

1 (8 ounce) can Tomato Sauce

1/3-1/2 cup sliced Pimientos, drained

2 Tablespoons chopped Jalapeno Peppers (or to taste)

Salt and Pepper

1/2-1 teaspoon Chili Powder

1/4-1/2 teaspoon ground Mustard Powder (or 1 Tablespoon prepared Mustard or Dijon)

1-2 cup canned sliced Mushrooms

1 (8 ounce) package medium Egg Noodles, cooked and drained

2 cups shredded Cheddar Cheese, mixed with mozzarella cheese

In a large skillet, cook the beef with the onion, garlic and green pepper over medium heat until the beef is no longer pink and the veggies are tender; drain any fat, and mix in the 1/4 cup grated Parmesan cheese. Transfer to a large mixing bowl. Add in all of the following ingredients, except for the cooked noodles and the shredded cheese; mix very well to combine. Add in the cooked egg noodles; mix to combine. Transfer to a 13 x 9-inch greased baking dish. Sprinkle with more grated Parmesan cheese if desired. Top/sprinkle with the 2 cups grated cheese. Bake at 350 degrees for 45 minutes, or until heated through.

Preparation time: 35 minutes

Cooking time: 1 1/2 hours

Serves: 9

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