40-Minutes Casserole
It takes 40 minutes, and not a second longer. This recipe is perfect if you have a busy schedule, which includes feeding a large family. Tasty down to the minute.
Ingredients
- 1 (8 oz.) package egg noodles
- 1 (10.75 oz) can condensed tomato soup
- 1 1/2 cup(s) canned Mexican-style corn
- 1 medium onion, raw, chopped
- 1 can Cream of Mushroom soup
- 16 slices American cheese
Instructions
- 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.
- Preheat the oven to 350 degrees.
- 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.
- Bake for 25 minutes in the preheated oven, or until cheese is melted and lightly browned.
- Ready in 40 min.
Nutrition
Calories: 2239.56kcalCarbohydrates: 120.7gProtein: 96.91gFat: 154.97gSaturated Fat: 82.85gCholesterol: 499.4mgSodium: 9186.44mgFiber: 14.42gSugar: 34.56g
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