Ingredients
Scale
- 1 lb ground beef
- 1/2 onion, diced
- 1 1/2 cups water
- 1 (10 3/4 oz) can tomato soup
- 2 cups uncooked egg noodles (or whatever pasta you happen to have)
- 1 can corn, drained
- 1 cup shredded cheddar cheese (I probably use more than this because I just eye ball it)
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, brown ground beef with onion, drain. Mix in tomato soup and water and bring to a boil. Add noodles and cook for 10 minutes covered, stirring occasionally. Mix in can of corn.
- Put half of mixture in a 2 qt casserole dish and cover with 1/2 cup of cheese. Pure remaining noodle mixture in casserole dish and top with remaining cheese. Cook at 350 degrees, covered, for 25 minutes. Uncover and cook another 5 minutes until cheese is melty. Serves 4-6.
