I love this simple, basic, main dish. Including the prep time and the actual minutes of baking this casserole, it can be prepared within an hour.
1 lb. ground beef
1/2 cup finely chopped onion
Lawry's Seasoned Salt, season according to taste
black pepper, season according to taste
1 tablespoon dark brown sugar
1 (10.75 oz.) can condensed tomato soup
1 (10.5 oz.) can condensed cream of celery, or chicken, or mushroom soup
4 cups extra-wide noodles, uncooked (7 ounces)
8 ounces Velveeta Pasteurized Cheese, cut into thin slices
In a skillet, brown the ground beef and onion; drain off any excess grease.
Season the meat with Lawry's Seasoned Salt and black pepper; according to taste.
Add the tomato soup and brown sugar to the cooked beef, and stir. (Do not add any additional liquid.)
Cook the noodles according to pkg. directions, and then drain them.
Add the cream of celery soup to the hot-cooked noodles, and stir. (Do not add any additional liquid.)
In a (2-1/2 quart) casserole baking dish; add the beef/soup mixture.
Top with the thinly slices of Velveeta Cheese.
Add the noodle/soup mixture on top of the Velveeta Cheese slices.
Cover, and bake for 35 minutes in a 350 degree oven.
Yields: 5 servings