Dan and I used to make a version of this dish years ago. We have often remembered it fondly, but for some reason we haven't replicated it until now. How silly! Our original version contained jalapeno peppers and I recall them adding the perfect zing. This version was made sans jalapenos in order to not burn the mouths of our young ones. I have found myself many times over the past few days crouched down in front of the open fridge, fork in hand, sneaking just "one more" teeny bite. It's a keeper. We will not be waiting another seven years to make it again!
Preheat your oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.
In a large saucepan, cook a 12-oz. package of egg noodles in boiling water according to package directions. Drain and rinse.
Place the following in a medium skillet:
1/2 large onion, chopped
1 pound ground beef
Salt and pepper, to taste
Cook over medium heat, stirring frequently, until the meat is no longer pink and the onions are soft.
Remove from the heat.
Layer the prepared baking dish as follows:
Ground beef-onion mixture
Half of the cooked egg noodles
14.5-oz. can diced tomatoes
8-oz. package cream cheese, cut into 10 slices (omit this if you wish to slim down the dish)
8 oz. frozen corn kernels
Remaining egg noodles
1 cup cheddar cheese, shredded
2 tablespoons fresh flat-leaf parsley, chopped
Cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and cook for an additional 15 minutes.
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