- 4
0/5
(0 Votes)
Ingredients
- 1 pound ground beef
- 4 cups uncooked wide egg noodles
- 1 can (28 ounces) diced tomatoes, undrained
- 1/2 cup water
- 1/4 cup diced celery
- 1/4 cup whole kernel corn
- 1 envelope onion soup mix
- 1 garlic clove, minced
- 1 cup (4 ounces) shredded process cheese (velveeta)
Preparation
Step 1
In a large skillet, cook beef over medium heat until no longer pink; drain. Add noodles, tomatoes, water, celery, corn, dry soup mix and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender. Remove from the heat; sprinkle with cheese. Cover and let stand for 5 minutes or until cheese in melted.
You'll also love
-
Barley gnocchi with watercress... 0/5 (0 Votes) -
Caldo Miche or Shrimp & Catfish... 0/5 (0 Votes)
You'll also love
-
Crockpot Creamy Marsala Pork Chops 0/5 (0 Votes) -
Beer-Braised Rabbit (Or Chicken)... 0/5 (0 Votes)