Elizabeth Yoder Millersburg, OH • Marcella Stalter Flanagan, IL

Prep. Time: 20 Minutes
Cooking Time: 4 Hours


  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 15¼-oz. can whole-kernel corn, drained
  • 4-oz. can mushrooms, drained
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 11-oz. jar salsa
  • 5 cups medium egg noodles, uncooked
  • 28-oz. can diced tomatoes, undrained
  • 1 cup shredded cheddar cheese

Ideal Slow Cooker Size: 4-Quart


  1. Cook beef and onion in saucepan over medium heat until meat is no longer pink. Drain. Transfer to slow cooker.
  2. Top with green pepper, corn, and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Cover and cook on Low 3 hours.
  3. Cook noodles according to package in separate pan. Drain and add to slow cooker after mixture in cooker has cooked for 3 hours. Top with tomatoes. Sprinkle with cheese.
  4. Cover. Cook on Low 1 more hour.


Add uncooked noodles after salsa. Pour tomatoes and 1 cup water over all. Sprinkle with cheese. Cover and cook on Low 4 hours, or until noodles are tender.

Nadine Martinitz Salina, KS