This recipe was originally called “Mystery Dish.” Having worked in a school for a couple of decades, the title wasn’t appealing! Although, I must say, that the cafeteria ladies I worked with were amazing people and wonderful cooks. The cafeteria staff at Margaret Newton Elementary School in Tiptonville, TN was the BEST!! They love the children and the teachers and nothing was ever “mysterious” in the serving line!!
Now, back to this recipe!! It was submitted by Mrs. Ted Reetz of Monroe, Iowa in the 1966 recipe collection Favorite Recipes of America. After looking at the recipe, and making a few adaptions, I have renamed it “Chili Noodle Casserole” and made it freezer friendly.
CHILI NOODLE CASSEROLE
1 lb. ground beef
1 lb. ground pork sausage
1/2 green pepper, finely chopped
2 small onions, chopped
1 pkg chili seasoning mix
salt/pepper to taste
1 can whole kernel corn
1 can chili beans
2 cans tomato soup
16 oz bag egg noodles or elbow macaroni
Brown meats, pepper and onions. Add remaining ingredients. NOTE: If FREEZING: Follow directions, but do not add noodles. Put mixture in a freezer safe, zip top bag or container. On day of cooking, thaw and add cooked noodles. Place in a 9×13 pan. Bake 350 until bubbly. Serves 6-8
You may top this with cheese and place back in the oven until melted. Serve with a green salad, guacamole, salsa, pico de gallo, sour cream, etc.