3 1/2 c Browned/Seasoned Freezer Mix
1 cn Corn; (8 oz), whole kernal
1 cn Tomato sauce;(8 oz)
1/4 c Ripe olives; halved, pitted
4 oz Noodles; uncooked
2 c Water
1 t Oregano leaves
1/2 t Salt
1/4 t Pepper
1 c Cheddar cheese; shreaded
Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in corn (with liquid) and remaining ingredients. TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat and simmer uncovered, stirring occasionally, until noodles are tender, about 20 minutes. TO COOK IN OVEN: Pour mixture into ungreased 2-quart casserole. Cover and bake in 375′ oven 30 minutes, stirring occasionally. Uncover and bake until mixture thickens,
about 15 minutes.