Yield: 6 Servings
This recipe will always have a very special place in my heart! This was my Grandma’s recipe. I am so grateful to her for teaching me this because now, I get to share it with you as well! Oh, man, you are so in for a treat! I have listed all the things you will be needing so all you have to do is to follow them step by step and you are good to go! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a blessed day, friends. Enjoy!
Ingredients:
10 oz dried egg noodles
1-lb lean ground beef
2 cans (10.75 oz, each) condensed cream of mushroom soup
1 (15 oz) jar Lay’s French Onion Dip
1 c French’s fried onions
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×13-inch baking pan.
Place a large pot with water on the stove and turn the heat to medium. Allow the water to boil.
Add the egg noodles and cook until al dente. Drain and rinse with cold water.
Place a skillet on the stove and turn the heat to medium.
Add the ground beef and cook until crumbly and brown. Discard any excess grease.
Add the French onion dip and the soups. Stir until well blended.
Add the drained noodles and toss until well combined.
Transfer the mixture into the prepared baking pan and spread it evenly.
Sprinkle the fried onions over the casserole.
Place it inside the preheated oven and bake for about 30 minutes or until done.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Serve and enjoy!
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