1 (10 oz.) can can tomato soup
2/3 can milk (use empty soup can)
1 (12 to 16 oz.) pkg. egg noodles (I use Dutch)
1 lb. ground beef
1 (15 oz.) can whole kernel corn, drained
8-10 slices American cheese or Velveeta
salt and pepper, to taste
Italian seasoning to taste

Brown the ground beef in a skillet. Drain excess fat/grease from the beef, return beef to skillet and heat under low-medium heat. Add tomato soup, milk, corn, 3 slices cheese, salt, pepper and Italian seasoning to beef/soup mixture.

Let this mixture simmer while preparing noodles according to package directions. Remove from heat, drain noodles and return to pot.

Mix into noodles the beef/soup/cheese mixture. Pour into large glass casserole dish. Arrange the remaining slices of cheese on top of the mixture.

Bake at 325°F for 30 minutes or until the cheese is bubbly, and the exposed noodles start to turn golden brown.

Serves 4 to 6 (depending on appetite).

Submitted by: Ron McClain