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    YUMMASETTA


    Source of Recipe


    BECKY SIMS


    List of Ingredients


    • 2 LB. GROUND BEEF
    • 1C. DICED ONION
    • 2 CANS (10 3/4 OZ. EACH) TOMATO SOUP
    • 3T. BROWN SUGAR
    • 1 (16 OZ) PKG. EGG NOODLES
    • 2 CANS ( 10 3/4 OZ. EACH) CREAM OF MUSHROOM SOUP
    • 1 LB. VELVEETA


    Instructions


    1. BROWN BEEF WITH ONION AND DRAIN.
    2. ADD BOTH CANS TOMATO SOUP AND BROWN SUGAR AND MIX. SET ASIDE
    3. BOIL NOODLES AS DIRECTED, DRAIN.
    4. ADD BOTH CANS MUSHROOM SOUP TO NOODLES. MIX WELL.
    5. IN 13X9 BAKING DISH PLACE 1/2 OF THE MEAT MIXTURE AND SPREAD EVENLY.
    6. THEN ADD 1/2 NOODLE MIXTURE. SPREAD EVENLY.
    7. SLICE VELVEETA AND LAYER 1/2 ON TOP OF NOODLES.
    8. REPEAT LAYERS ENDING WITH VELVEETA.
    9. BAKE COVERED AT 350 FOR ABOUT 55 MINS.
    10. MAKES 8-10 SERVINGS
 

 

 

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