Name: Busy-Family Casserole recipe
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

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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

Nutrition Info

275.2 calories carbohydrate: 24.5 g cholesterol: 51.2 mg fat: 14.7 g fiber: 1.4 g protein: 12.5 g saturatedFat: 8.1 g servingSize: - sodium: 960.9 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

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 F (175 degrees C).
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 in the preheated oven until cheese is melted and lightly browned, about 25 minutes.

Recipe Yield

12 servings

Recipe Note

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!

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