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What You Need
- 3 cups dry egg noodles
- 1 lb. ground beef
- 1 medium onion, chopped
- salt to taste
- ground black pepper to taste
- garlic salt to taste
- 1 (15 oz.) can corn
- 1 (15 oz.) can kidney beans
- 1 (10.75 oz.) can condensed tomato soup
What You Do
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, over medium heat, brown the ground beef and onion together. Drain off the grease. Add salt, pepper, and garlic salt to taste.
- Stir in the corn, kidney beans, and tomato soup. Stir in the cooked egg noodles and mix thoroughly.
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Nutrition Information
Servings Per Recipe: 6
Amount Per Serving
- Calories: 453
- Total Fat: 22.5g
- Cholesterol: 78mg
- Sodium: 658mg
- Total Carbs: 43.5g
- Dietary Fiber: 6.8g
- Protein: 21.1g
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