Beef and Noodle Casserole

• 1 pound lean ground beef
• 1 package (8 ounces) wide egg noodles, cooked until almost tender, drained
• 1 cup chopped onion
• 1 1/2 cups chopped celery
• 1 clove garlic, mashed and minced
• 2 tablespoons butter
• 1 can (12 ounces) corn, undrained
• 1 can (10 3/4 ounces) tomato soup, undiluted
• 1 can (4 ounces) sliced mushrooms, undrained
• 1/2 cup milk
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper
• 2 cups shredded Cheddar cheese

Brown beef in a large skillet over medium heat, stirring to break up meat. Drain off fat. Add drained beef to the cooked drained noodles; set aside. In the same skillet, sauté onion, celery, and garlic in melted butter until tender, about 6 to 8 minutes. Add to the beef and noodle mixture. Stir in corn, soup, mushrooms, milk, salt, and pepper. Blend well. Turn mixture into a large casserole or baking dish and sprinkle with the cheese. Bake uncovered at 400° for 25 to 30 minutes or until hot and bubbly.
Serves 6 to 8.