Rating: 3.5 stars
28 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3

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!

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

275 calories; protein 12.5g; carbohydrates 24.5g; fat 14.7g; cholesterol 51.2mg; sodium 960.9mg. Full Nutrition
Advertisement