Categories: Ground beef, Vegetables, Cheese/eggs, Beef 
      Yield: 6 servings 
  
      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md 
      8 oz Whole Kernel Corn, 1 Cn             8 oz Tomato Sauce; 1 Cn 
    1/4 c  Ripe Olives; Pitted, Halved         4 oz Noodles; Uncooked, Abt 2 C 
      2 c  Water                               1 ts Oregano Leaves 
    1/2 ts Salt                              1/4 ts Pepper 
      1 c  Cheddar Cheese; Shredded        
  
  Cook and stir the meat and onion in a large skillet until the meat is 
  brown.  Drain off the excess fat.  Stir in the UNDRAINED corn and the rest 
  of the ingredients. TO 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. Serve hot. TO COOK IN THE OVEN: Pour 
  the mixture into an ungreased 2-quart casserole.  Cover and bake in a 375 
  degree F. oven for 30 minutes, stirring occasionally.  Uncover and bake 
  until the mixture thickens, about 15 minutes.  Serve hot.