1 tablespoon olive oil
1 medium onion
1 pound ground beef
1 can condensed tomato soup - (10 3/4 oz)
1 package wide egg noodles - (16 oz)
1 can condensed cream of mushroom soup -
1/2 teaspoon paprika
Directions: one line for each direction. When saved the lines will be numbered.
Preheat the oven to 375 degrees. Coat a 3-quart casserole dish with nonstick cooking spray.
In a large skillet, heat the oil over medium heat and sauté onion for 2 to 3 minutes. Add the ground beef and cook for 4 to 6 minutes, or until browned. Stir in the tomato soup; set aside.
In a large soup pot, cook the noodles according to the package directions; drain well and return the noodles to the pot. Stir in the mushroom soup.
Place half of the beef mixture into the casserole dish. Add half of the noodle mixture and repeat with the remaining beef and noodle mixtures.
Sprinkle with paprika and bake for 25 to 30 minutes, or until heated through and bubbly.
This recipe yields 8 servings.
Nutrition Facts not Available
Rating: ()
Added On: November 20, 2008
* MR FOOD with Art Ginsburg - Air date: 06-25-2002
