I put together two beef enchilada casseroles for the freezer, yesterday afternoon (but left out the nacho cheese soup because I didn't have enough. Turned out good, anyway). I thought I was being generous with the filling layers (chips--beef & soups mixture--cheese--repeat once), but wound up with about two cups of taco beef & beans, enchilada sauce, cream o' 'shroom soup, corn, and rotel left over. So, I added the one can of nacho cheese soup I had, and about 2/3 of a 16 oz bag of wide egg noodles, and about three cups of water, and covered the skillet.
Wound up with a reasonable facsimile of the cheesy taco hamburger helper...but tastier. Especially after adding cheese to the top of the servings.
So, the recipe is:
2 cups beef enchilada casserole meat & sauce mixture
12 oz wide egg noodles (or 2 c macaroni noodles), uncooked
1 can Campbell's Nacho Cheese Soup (condensed, undiluted)
3 c of water
1. In the same skillet you used to make the casserole filling, add noodles, soup, and water. 2. Return heat to medium-high, and cover. 3. Bring to a boil, cook for about 8 minutes. 4. Stir, check the noodles for level of done-ness.
Serve hot, with shredded cheese, and possibly sour cream.
37 minutes ago