Ingredients
- 1 can 98% Fat-Free Cream Of Mushroom Soup
- 1 can 98% Fat-Free Cream Of Chicken Soup
- 8 oz reduced-fat sour cream
- 12 oz uncooked egg noodles
- 1 pound lean ground beef
- 1/3 cup Parmeasn cheese, grated
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- Marilyn Hughes
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Instructions
1) Brown ground beef and drain. Boil noodles until tender and drain. Combine soups, sour cream. Add beef and noodles, mix well. Cover with foil and bake in a 10 X 13
2) dish at 350 degrees for 30-40 minutes or until bubbly.
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