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| 1 x ca. 450 g | lean ground beef |
| 8 x ca. 30 g | Whole Kernel Corn, 1 Cn |
| 1/4 Tasse | Ripe Olives; Pitted, Halved |
| 2 Tasse | water |
| 1/2 Teelöffel | salt |
| 1 Tasse | Cheddar cheese shredded |
| 1/2 Tasse | Onion; Chopped, 1 Md |
| 8 x ca. 30 g | Tomato Sauce; 1 Cn |
| 4 x ca. 30 g | Noodles; Uncooked, Abt 2 C |
| 1 Teelöffel | Oregano leaves |
| 1/4 Teelöffel | pepper |
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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.
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