This is a really tasty, quick and easy recipe that is great for a quick weeknight meal. My mom used to make this for me as a kid and as I have grown up I have changed it a little to suit my personal taste preference. Its a bit of a crowd pleaser so don't be surprised if the left overs don't last long.

Ingredients

8 serv.

ground beef↗1 1⁄2 lbs
small onion, chopped↗1
condensed cream of mushroom soup1 ounce
10 3/4 ounce
condensed cream of chicken soup1 ounce
10 3/4 ounce
onion soup mix1 ounce
1 1/4 ounce
canned corn (or frozen corn)↗1 ounce
15 ounce
shredded cheddar cheese↗1 cup
rotini pasta or elbow macaroni8 ounces
frozen tater tots1 lb

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Bring medium pot of lightly salted water to a boil then add the noodles of your choice. Cook about 7-9 minutes or until al dente. Drain and set aside.
3
While cooking the pasta, brown ground beef with chopped onion. Drain.
4
Mix condensed soups, corn and onion soup mix together in medium sized bowl.
5
In 9x13 casserole dish, combine soup mixture, noodles and meat. Mix well.
6
Top with shredded cheese and desired amount of tater tots.
7
Bake in oven for about 20-30 minutes.

Source: food.com

Original recipe ↗

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