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Categories:
wide egg noodles ground beef Mexicorn cream mushroom soup tomato soup salt chili powder shredded cheese
Viewed: 25 - Published at: 5 years agoIngredients
- 1 (10 or 12 oz.) pkg. wide egg noodles
- 1 1/2 lb. ground beef
- 1 (11 oz.) can Mexicorn
- 1 can cream mushroom soup
- 1 (10 3/4 oz.) can tomato soup
- 1 tsp. salt
- 1 Tbsp. chili powder
- 8 oz. shredded cheese
Method
- Cook noodles according to package directions. Brown ground beef in heavy skillet (drain fat). Add corn, mushroom soup, tomato soup, salt and chili powder. Drain noodles and add to meat mixture. Pour into a 9 x 13-inch pan. Top with cheese. Bake at 350° about 20 minutes or until mixture is bubbly and cheese has melted.
