This is one of those recipes where you're gonna look at the picture and think "Really? Your family likes that?" But yes, my family loves it. Even the picky eaters. It's a recipe that came from The Trail Boss' mom, and her mom. As for the name, no one knew what it was really called, so they just named it after the lady that his grandma got the recipe from. (At least I think that's the story. If he wasn't gone unloading a trailer full of hay right now, I'd ask him. For now that's MY story...yeah.) The tomato and corn are a bonus for veggies for my kids, too. Anyway, it's a SIMPLE recipe, and that's what we're here for, right?
So here it is... (and yes, I tweaked it a bit, but not much. I tend to do that.)
1 lb ground beef (my MIL uses 2 lbs)
1 small onion, diced
1 12 oz pkg wide egg noodles, drained (she uses 6 oz)
1 can cream style corn
3 cans tomato soup
1-2 cups cheddar cheese, grated (I never measure the cheese, I just use enough to cover the top)
Cook noodles according to the instructions on the package.
Brown the beef and onions. Add the soup, corn and noodles. Combine thoroughly.
Pour into a large casserole dish and cover with shredded cheese.
Bake at 350 degrees for about 30 minutes.
Told ya it was an easy one. And despite the look of it, it really is a good casserole.
Hope ya enjoy it!
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