Baking Banquet: TOMATO SOUP CASSEROLE

Served with a Homemade Dinner Roll and Steamed Broccoli

Ingredients:

1 pound lean ground beef

1 medium onion, chopped

½ tablespoon butter

Salt - 3 shakes

Pepper – 5 shakes (season to taste)

3 cans tomato soup (or 1 family size can)

1 teaspoon Worcestershire sauce

¼ cup brown sugar

1 (8 oz.) package cream cheese, cubed

6/8 of a 12 oz. box of pasta (any shape). I used veggie bow ties.

For Crispy Topping:

1/3 of an 18 oz. box of corn flakes (crushed)

2 tablespoons butter

Serve with grated cheese (cheddar, Monterey Jack), etc.

Directions:

Boil water for the pasta and cook pasta as directed. Drain Pasta.

Chop the onion in approximately 1 centimeter square pieces. Melt butter on medium low heat in a sauteuse pan and add the onions. Sauté onions. Add the ground beef and crumble. Add the salt and pepper. Turn burner to High and cook until well done. Add the salt and pepper. Turn the burner back to medium low and add the tomato soup, Worcestershire sauce, brown sugar and cream cheese. Cook until creamy and well blended (about 10 minutes). Add the pasta. Mix well.

Pour the sauce and pasta into a 9X13-inch casserole dish. In a medium bowl, melt 2 – 3 tablespoons butter. Crush the corn flakes and add to the butter. Stir until well blended and the corn flakes are slightly moist.

Pour corn flake mixture on top of the pasta mixture covering the entire top. Cook for 20 minutes in a 350 degree F oven. Serve with grated cheddar cheese.