Beef and Corn Casserole

1 package (10 ounces) fine egg noodles
1 pound ground beef
1 medium onion, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 cup diced process cheese (Velvetta)
1/2 medium green pepper, chopped
1 medium carrot, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper

Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly. Makes 8-10 servings.