This was very good and easy. Everyone loved it especially my four year old son! I added extra tomato sauce and lots of onion and garlic.
I wanted a noodle dish that wasn’t spaghetti and this fit the bill. I live in a camper and my oven is a little unreliable so I cooked this up in my instant pot, sauteing everything together and then adding the noodles at the end. I did add some better than beef bouillon to give it a little heartier beef flavor and a can of corn. Smells delicious, off to see if it passes the toddler test!
This was an easy meal for my 6 year old to put together. We added some kale for veges. Everyone seemed to like it. I like that it’s inexpensive and the littles are able to follow the directions too. We also have a large family and this recipe feeds everyone. Will definitely put it in the rotation.
WOW! I followed the recipe to a T except used bowtie noodles. AMAZING flavor! Loved it and so did the husband!
1 1⁄2 lbs fresh ground chuck
1 large onion (chopped)
1 (8 ounce) package Barilla noodles
1 (16 ounce) can Hunt’s whole tomatoes or 1 (16 ounce) can diced tomatoes
1 can white corn
1 (10 ounce) canCampbell’s condensed tomato soup
1 cup grated Kraft cheddar cheese
1 teaspoon salt
1 teaspoon black pepper
1⁄2 teaspoon McCormick garlic salt.
Brown onions and meat,season with salt pepper and garlic salt.
Boil the noodles in water for 6 minutes and drain.
Mix all ingredients and turn into a two-quart greased casserole dish.
Can top with a little more grated cheese.
Bake 30 minutes at 350 degrees.