Skip to main content
Creamy noodle bake
Ingredients
- 1 lb or 450 g extra lean ground beef
- 1 can tomato soup (10 oz or 284 mL)
- 1 tsp Italian seasoning
- 1/3 cup water
- broad egg noodles (6 oz or 170 g)
- 1 can cream of mushroom soup (10 oz or 284 mL)
- 1/2 soup can filled with milk
- 1/2 cup cheddar, shredded
- 1/2 cup mozzarella, shredded
Instructions
- Preheat oven to 400 ºF.
- Cook noodles in boiling water for 3 minutes, then rinse in a colander.
- Brown ground beef in a pan at medium-high.
- When no longer pink, stir in tomato soup, Italian seasoning, and water.
- Stir mushroom soup and milk together.
- Layer in lasagna pan: 1/2 of meat mixture; 1/2 of cooked noodles; 1/2 of the soup mixture; and the cheddar.
- Repeat same layers ending with mozzarella.
- Bake for 30 minutes.