Instructions: In a 4- to 5-quart pan over high heat, stir onions, garlic, and beef frequently until meat is crumbled and browned, about 15 minutes.

Add chili powder, tomato sauce, broth, and noodles. Stirring often, bring mixture to a boil, then reduce heat and simmer until noodles are barely tender to bite, 10 to 12 minutes. Add corn and olives; mix well.

Scrape mixture into a 9- by 13-inch casserole, pushing noodles into sauce.

Bake, covered, in a 350 degree oven for 40 minutes. Uncover, sprinkle with cheese, and bake until cheese is melted and mixture bubbles at edges, about 3 minutes longer. Add salt and pepper to taste.

This recipe yields 6 servings.

Comments: When she and her husband were newlyweds, Candace Barnhart invented casseroles to fit their small budget and large appetites. "Even though we have a few dollars more now," she says, "we still like the basics we made years ago."

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