Egg Noodle Dish
Yield
2 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
egg noodles
|
|
| 1 | large |
onions
chopped fine |
|
| 1 | can |
corned beef
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
milk
|
*
|
| 1 | pound |
velveeta cheese
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
egg noodles
|
|
| 1 | large |
onions
chopped fine |
|
| 1 | can |
corned beef
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
milk
|
*
|
| 453.6 | g |
velveeta cheese
|
Directions
Cook the noodles; drain.
Put in a greased 9x13 inch pan.
Break up corned beef in fine pieces.
Sprinkle onion on.
Cut up the cheese into chunks.
Spread all around.
Spoon soup out in several piles.
Pour can full of milk over everything.
Mix together and bake at 275℉ (140℃) for 45 to 60 minutes or until cheese is melted.
