Noodle and Cheese Casserole

Comfort food in a casserole dish! Meaty, cheesy, tomato-y and utterly delicious! Just make this - it makes a lot of food and will be sure to satisfy even a picky eater. You can either grate your own cheese or you can buy prepackaged shredded cheese; feel free to use any range of Cheddar cheese, from mild to extra-sharp.

Noodle and Cheese Casserole

1 lb. supreme lean ground beef (93/7 blend) or lean ground turkey (93/7 blend)

1 large onion, chopped

1 can Campbell's Healthy Request tomato soup

1 can no salt added kernel corn, drained

1 cup uncooked elbow macaroni noodles

1 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1 tsp. reduced sodium Worcestershire sauce

Cheddar cheese

Brown the meat and the onion together. Drain off any fat. Add the tomato soup, half a can of water and stir. Cook on a low simmer while you cook the macaroni according to package directions.

Drain the noodles and add to the meat mixture. Add the corn and the seasonings; stir to blend thoroughly.

Put in a large casserole dish, starting with a layer of the meat mixture, then a layer of cheese. Repeat and end with a layer of cheese. Put a lid on the casserole dish and bake at 350 degrees for 45 minutes.

Let sit for 5 - 10 minutes before serving.

If desired, serve with a small green salad on the side. Complete the dinner with a light, palate-cleansing dessert.

Serves 4 - 6