2 cans (10-3/4 oz. each) condensed cream of tomato soup
3 Tbsp. brown sugar
1 pkg. (16 oz.) egg noodles
2 cans (10-3/4 oz. each) condensed cream of mushroom soup
1 lb. (16 oz.) VELVEETA®
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Let's Make It
Brown beef with onion and drain. Add both cans of tomato soup and brown sugar and mix. Set aside. Boil noodles according to package directions; drain. Add both cans of mushroom soup to noodles; mix well. In 13x9-inch baking dish, place half of the meat mixture and spread out evenly. Then add half of the noodle mixture and spread out evenly. Slice the VELVEETA and layer half on top of the noodles. Repeat layers, ending with VELVEETA. Bake, covered, at 350°F for about 55 minutes. Makes 8 to 10 servings.
Note: This is an awesome twist on lasagna.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
8 to 10
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.