Recipe by JHALL5001
"This recipe has been in my family since I was very young. It is very quick and easy. Perfect for a busy family! Even my picky two year old likes it!"
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1 (8 ounce) package
uncooked egg noodles
1 (10.75 ounce) can
condensed tomato soup
1 (11 ounce) can
onion, finely chopped
1 (10.75 ounce) can
condensed cream of mushroom soup
I wanted to make a different pasta dish for once, instead of making the same old noodles and sauce, and when I saw this, I knew I had to try it. I made it with a few modifications - instead of egg noodles I used Cellentani noodles (or spiraly elbows as I like to call them), instead of chopped onion I used onion powder, and I added garlic salt, pepper, and parsley flakes. I also only needed 14 slices of cheese instead of 16. All in all, I think this recipe is really great! It tastes great, I love the texture, and the cheese is a nice addition. Plus, you can be really flexible with the ingredients, so you don't end up making the same thing again and again. All of my friends asked me for a copy of the recipe and I'm sure they'll love it too!
I decided to make this cause I had all the ingredients on hand, but I only ate it cause I didn't want to waste food. It's just bland, it needs more vegetables and spice of some kind.
My husband prefers his onions pre-cooked, so I sauteed them in a little olive oil with some garlic; I also added some pre-blended Italian seasoning to the soup mixture before putting with the noodles. I also would agree to reduce the amount of cheese; overall the recipe was delicious!!
I really enjoyed this dish. I didn't have any Mexi-corn so I used regular corn instead. I agree with DavidsMom about pre-cooking the onion, I think I will do that next time. I also added a few things like Worcestershire sauce, chili powder, Louisiana Hot Sauce, garlic powder, salt & pepper. All this added a little kick to it!
The name of this recipe intrigued me and the absence of meat made it even more appealing. A little penny-pinching goes a long way! I must say that is is wonderful! The creamy, tomatoey sauce combined with the crunchiness and flavorfulness of the Mexicorn was a pleasant surprise. I have to say that I did not think that a medium onion was too much. Our family loves onions, anyway. I only topped the casserole with *8* slices of cheese and it was enough for me. All in all it was a great dish and I would definitely make it again!
I made this dish for my vegetarian daughter and we were pleasantly surprised. She and I both thought it was very good. I made the full amount and froze 1/2 before adding the noodles and plan on reheating it again tonight. Thanks for an easy tasty veggie dish!
My family is made up a few vegetarians and this is a quick recipe everyone in the house loves! I use soy crumbles in it instead of corn. I have used onions and peppers, onions and corn. This is a weekly staple in our menu now.
We had a get together and wanted something quick and simple. It was the hit of the evening. Everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 132
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