Ingredients
1 pound ground beef4 cups uncooked wide egg noodles1 can (28 ounces) diced tomatoes, undrained1/2 cup water1/4 cup diced celery1/4 cup whole kernel corn1 envelope onion soup mix1 garlic clove, minced1 cup shredded process cheese (Velveeta)
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the noodles, tomatoes, water, celery, corn, dry soup mix and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender.
Remove from the heat; sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted.
