…Also referred to as “Egg Noodle Casserole,” in the Hoffman family.

½ medium onion, chopped
1½ lb ground beef
salt and papper
1 can tomato soup
2 cans tomato sauce
¼ C ketchup (optional)
1 can corn with liquid
12 oz egg or spiral noodles
grated cheese (cheddar is best)

Brown beef with onion, then drain. Add salt and pepper, stir in soup, sauce, corn, and one extra soup can of water. Heat until simmering, then dump dry noodles in on top. Fold in gently until all the noodles are coated in sauce and continue to simmer for about 5 minutes.

Preheat oven to 325°F. Pour mixture into lightly greased casserole dish. Spread on cheese, cover, and back for about 45 minutes (it may take up to an hour, if you are using spiral noodles).

Homemade cornbread goes really well with this dish.

Yields: 8-12 servings

Time to make: 1½ hr

Source: Kathy Hoffman

Published in: on December 2, 2009 at 4:34 pm  Leave a Comment  
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