Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Eileen Lamparelli CGDR39A |
| 1 pounds | Ground beef; browned |
| ½ cup | Onion |
| 1 can | Tomato soup |
| 1½ cup | Water |
| 6 ounces | Noodles, medium-wide |
| 2 teaspoons | Salt |
| 1 can | Cream style corn |
| 1 cup | Cheddar cheese; grated |
Brown the chopped meat and onions until meat is cooked. Add the tomato soup, water and noodles. Cook until noodles are tender, stirring occasionally. Add the salt, corn and half of the cheese.
Pour into a greased 2-quart casserole. Sprinkle with the remaining cheese and bake at 350 degrees for 45 minutes.
From the MM database of Judi M. Phelps. jphelps@... or jphelps@...