CHEESEBURGER CASSEROLE

1 pkg. egg noodles
1 lb. ground chuck
3 cans (10 3/4 oz. each) condensed cream of chicken soup
1 (1 lb.) can whole kernel corn
2 bags shredded cheddar cheese

Cook egg noodles according to package.

Brown ground chuck well and drain.

In large casserole dish, layer: 1/2 of the ground chuck, 1/2 of the egg noodles; 1/2 of the corn (straight from the can), 1 1/2 cans soup (not diluted, straight from the can and spread over the top) and 1 bag cheese. Repeat layers in same order.

Place in 350 degree F oven, or microwave (either works well) and cook until cheese on top is fully melted and bubbly.