Ingredients:
1 lb ground beef
1/2 cup finely chopped onions
Lawry’s Seasoned Salt
black pepper
1 tablespoon dark brown sugar
1 (10 3/4 ounce) cans condensed tomato soup
1 (10 3/4 ounce) cans condensed cream of chicken soup or 1 (10 3/4 ounce) cans celery or 1 (10 3/4 ounce) cans mushroom soup
4 cups extra-wide noodles, uncooked ( 7 oz.)
8 ounces velveeta cheese spread, cut into thin slices
Directions:
In a skillet, brown the ground beef and onion; drain off fat.
Season with Lawry’s Seasoned Salt, and black pepper; according to taste.
Add the tomato soup and brown sugar, to the cooked beef; stir.
Cook the extra-wide noodles, ( according to pkg. directions ) and drain.
Add the cream of chicken soup to the hot-cooked-noodles, and stir.
In a ( 2 1/2 quart ) casserole baking dish; add the beef/soup mixture.
Top with the slices of Velveeta Cheese.
Add the noodle/soup mixture ontop of the Velveeta Cheese slices.
Cover and bake for 35 minutes, in a 350 degree oven.
Servings: 5
Time preparation: 0 min.
Time total: 35 min.