Spicy Noodle N Beef Casserole

This yummy recipe was originally from Cathy M (Thank You!) I've doctored it a little more and here's how it ended up! It used to be twice this size, but we found that it was a bit too much for our crew! (If you want to, you can easily double it.)

You'll need:

1/2 cup onion, chopped finely

1 (8 ounce) can tomato sauce

1 can Rotel Original

1/2 cup milk

1/2 can mushroom soup

1/2 cup Velveeta cheese

1 (8 ounce) bag of wide egg noodles

Set your water to boil and get the noodles going. Then start by adding the chopped onion and ground beef to a skillet. Brown the meat…

Once browned, add the tomato sauce. Simmer for about 2 - 3 minutes.

Then add the Rotel. Inhale deeply!

In a separate saucepan, mix the cheese, soup, and milk. Whisk these together and heat.

Now that your meat mixture is done.

And the noodles.

Stir together in a small casserole dish and then pour over it the cheese mixture. Bake at 375* for about 30 minutes.

Pull out and serve alongside a nice pile of corn!

Enjoy,

Ashleigh

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Spicy Noodle N Beef Casserole
(prairiegalcookin.blogspot.com)

You'll need:

1/2 cup onion, chopped finely

1 (8 ounce) can tomato sauce

1 can Rotel Original

1/2 cup milk

1/2 can mushroom soup

1/2 cup Velveeta cheese

1 (8 ounce) bag of wide egg noodles

Preheat the oven to 375*.

Start cooking the noodles. Dump the onion and beef into a skillet.

Brown the beef and then add the tomato sauce. Simmer 2 - 3 minutes and then add the Rotel.

Meanwhile, in a small saucepan, whisk and heat together the milk, soup, and cheese.

Once the beef mixture is heated, the noodles are done, and the soup mixture is heated through, mix together in a casserole dish.

Cook for 30 minutes and serve with corn and salad!