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.