From the kitchen of: Loriece Roberts
1 lb. lean ground beef
1 large onion, chopped
1 can Campbell Tomato Soup (I use Campbell's Tomato Bisque Soup)
1 can Cheddar Cheese Soup
1 can water
1 pkg. wide egg noodles
1 tsp. chili powder
1 tsp. lime pepper
1 tsp. onion powder
2 cups grated cheese
Chop 1 large onion.
Brown onions with lean ground beef.
Cook egg noodles 8 minutes.
Drain off water and return to pot.
Gently mix in tomato soup.
Gently stir in Cheddar Cheese soup.
Add browned meat & onions to noodles.
Mix thoroughly and pour into large casserole dish.
Top with all but 1/2 cup grated cheese. Cover casserole dish with aluminum foil.
Bake at 350 degrees for 30 minutes, remove foil, top with remaining 1/2 cup cheese,
return to oven until cheese is melted.
Serve with tossed salad and French bread.
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