beef & corny casserole

Ingredients:  1 pkg of egg noodles (12 ounces)   1-1/2 lb of ground beef
                      1 medium purple/red onion chopped
                      1 can of drained whole kernel corn (15 oz)
                      1 can of tomato soup (condensed)
                      1 can of broccoli & cheese or fiesta cheese (condensed)
                      1 cup of water          1 1/2 cup of diced Velveeta
                      1 ream of crumbled Ritz crackers
                   
Spices:            1 tsp of salt    1 tsp of Tony's    1/2 tsp of black pepper

Cook the noodles according to package directions (use a large pot). Meanwhile, in a large skillet, brown the beef and onion over medium heat until no longer pink, drain. I used lean ground meat so there was no need to drain. Add the corn, tomato soup, broccoli & cheese (or fiesta cheese), and water. Mix well. Add your spices. Drain your noodles, put the noodles back in the same hot pot and add the velveeta and the meat mixture. Transfer to a greased 13x9 baking dish. Top the casserole with the crumbled crackers, cover and bake at 325 for 30 minutes. Uncover and bake 30-35 minutes longer or until bubbly. Let it stand at room temp for about 10 minutes. This gives the casserole time to cool a bit (it will be HOT) and to "set". Enjoy!

My husband REALLY enjoyed the casserole. I would have added more cheese! Tomorrow, left over casserole :)