 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This is a clan favorite from the early years. Everyone in the family makes it and has been enjoying it since childhood. It's quick, cheap and gets better after reheating. Great for the college students! Ingredients:
1 (8 ounce) package dry egg noodles |
1 pound lean ground beef |
1 (10.75 ounce) can condensed tomato soup |
1 (10.5 ounce) can condensed vegetable soup |
salt to taste |
ground black pepper to taste |
8 slices processed american cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add dry egg noodles and cook for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large skillet over medium heat, brown the ground beef; drain fat. Stir in tomato and vegetable soups, salt and pepper. Mix in the noodles and cook for 10 minutes.
4. Transfer mixture to an 11x7 inch baking dish and layer with cheese. Bake in the preheated oven 20 minutes, or until cheese is melted and lightly brown.
|
|