• 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.

Sauté 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