Ingredients:
2 (10 1/2 ounce) cans campbell’s tomato soup
3 (10 1/2 ounce) cans water
1/2 lb ground chuck
2 cups medium egg noodles
1 (6 ounce) cans sliced button mushrooms, drained
1 garlic cloves, minced
1/8 teaspoon oregano
1/8 teaspoon dried basil
salt & pepper
1 tablespoon butter
Directions:
Brown the garlic and ground chuck and break into chunks while cooking. Drain thoroughly.
Pour soups and water into large stock pot. Stir until smooth and no lumps, while heating on medium heat on the stove.
Add browned ground beef, mushrooms, oregano, basil, salt & pepper. Cook until gently bubbling.
Add noodles and simmer on low for 10 minutes (until noodles are al dente’, or tender but not mushy.) Add pat of butter and stir in as it melts.
Serve with warm garlic & cheese bread.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.