2 lb. ground beef
1 diced onion
1 (12 oz.) bag Dutch egg noodles
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can tomato soup
sliced American cheese
salt and pepper, to taste

Sauté the ground beef and drain. Add the onions when it's almost done cooking. Boil the bag of Dutch egg noodles according to package directions and drain.

Preheat oven to 350°F.

In a baking dish, mix the ground beef mixture with the noodles and add both cans of soup. Season with salt and pepper, to taste.

Bake at 350°F until it's completely warmed through.

Note: You can melt the sliced cheese on top while it's in the oven or you can put a slice on each serving... that's usually how we do it in our family so you can add cheese to it when you reheat it on the following days!

Submitted by: Melynda M. Davis