1 tbs olive oil
1 med onion, chopped
1 lb ground beef
1 can tomato soup
1 (16 oz) pkg wide egg noodles
1 can cream of mushroom soup
½ tsp paprika

Preheat the oven to 375 degrees.

Coat a 3-qt casserole dish with non-stick cooking spray.

In a large skillet, heat the oil over medium heat and saute onion for 2-3 minutes.

Add the ground beef and cook for 4-6 minutes, or until browned.

Stir in tomato soup.

Set aside.

In a large soup pot, cook the noodles according to the package directions.

Drain well and return the noodles to the pot.

Stir in the mushroom soup.

Place half of the beef mixture into the casserole.

Add half of the noodle mixture and repeat with remaining beef and noodle mixtures.

Sprinkle with paprika and bake for 25-30 minutes or until heated through and bubbly.

8 servings