| ½ pkg. extra-wide egg noodles
1 pound ground elk
1 tsp. oregano
½ tsp. salt
1 can tomato soup
½ cup water
1 (2 oz.) can mushrooms
¾ cup grated cheddar cheese
Cook noodles according to package directions. Saute elk and seasonings until elk is brown; add soup, water, cooked noodles and mushrooms. Pour into greased 2½-quart casserole dish, sprinkle cheese over top. Bake (uncovered) in 350-degree oven for 30 minutes. Peni Tussey, Ponderosa Farms
Creston, Iowa
IEBA 3rd Cookbook | 
