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Add a photofamily dish made with Campbell's condensed tomato soup
Ingredients
- 1 12 oz bag of broad egg noodles
- 1 pound of ground beef
- 1 10 3/4 oz can of Campbell's condensed tomato soup
- 1 15 1/4 oz can of Del Monte's whole kernel corn
- 1 8 oz bag of shredded cheddar cheese sharp yellow = 2 cups
- 1 2.8 oz can of French's french fried onions original
- salt and pepper
Directions
- *prepare two hours in advance so casserole can sit in refrigerator before warming
- boil noodles in pot till done and strain in colander
- heavily season ground beef with salt and pepper and brown in skillet
- add can of condensed soup to skillet
- drain can of corn
- add drained corn to skillet mixture and simmer till well done (a dark red)
- put cooked noodles in casserole pan (aluminum or glass)
- drain skillet mixture in colander to remove excess liquids
- add skillet mixture to cooked noodles and mix well
- cover top of casserole mixture with shredded cheddar cheese
- cover top of cheese with french fried onion bits
- let casserole sit in refrigerator for two hours
- preheat oven to 350 degrees
- heat casserole until cheese melts and the inner mixture is warm (about 20-35 minutes)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 576 | |
| Calories from Fat 250 | 43% |
| Total Fat 28.25g | 35% |
| Saturated Fat 13.87g | 55% |
| Trans Fat 0.03g | |
| Cholesterol 139mg | 46% |
| Sodium 636mg | 27% |
| Potassium 497mg | 14% |
| Total Carbs 48.42g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.78g | 4% |
| Protein 31.54g | 50% |
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