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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe has been in my family since I was very young. It is very quick and easy. Perfect for a busy family! Even my picky two year old likes it! Ingredients:
1 (8 ounce) package uncooked egg noodles |
1 (10.75 ounce) can condensed tomato soup |
1 (11 ounce) can mexican-style corn |
1 medium onion, finely chopped |
1 (10.75 ounce) can condensed cream of mushroom soup |
16 slices american cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until tender, about 7 minutes. Drain, and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. In a large bowl, mix together the tomato soup, corn, onion, and cream of mushroom soup. Stir in the cooked noodles until well coated. Transfer to a 9x13 inch baking dish. Place slices of cheese to cover the top.
4. Bake for 25 minutes in the preheated oven, or until cheese is melted and lightly browned.
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