10 oz. dried egg noodles (approx. 5 cups cooked)
1 pound lean ground beef
1 medium onion, chopped
2 cans (10.75 oz. ea.) cond. cream mushroom soup
1 teaspoon chili powder
2 1/2 cups tomato juice
1 1/2 cups shredded cheddar cheese
Fresh parsley sprigs, optional garnish
Fresh tomato wedge, optional garnish
Preheat oven to 350 F
Cook noodles according to package directions, drain and set aside.
Brown ground beef with onion until thoroughly cooked. Drain excess fat from meat. Stir in condensed cream mushroom soup, chili powder, and tomato juice. As needed, add an additional 1/2 cup tomato juice to create desired consistency. Stir in cooked and drained noodles. Place in 9×13 pan, sprinkle with cheese, bake, uncovered, 25-35 minutes or until hot and bubbly through. To serve, garnish with fresh parsley sprigs and wedge of tomato.
NOTE: Recipe may be prepared ahead of time and refrigerated. Baking time will be increased.
Recipe is shared by my friend Susan Wayment, Warren, Utah. Serves 8